| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Eggs, Dairy |
Mexican |
Ground beef, Sauces, Mexican, Chili, Beans |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
sm |
Onion,diced,about 1/2 cup |
| 1/2 |
ts |
Chili powder |
| 1 |
lb |
Lean ground beef |
| 1 |
lg |
Egg |
| 1 |
cn |
(4 oz) mild green chilies, |
|
|
Drained and chopped |
| 1 3/4 |
c |
Fresh bread crumbs, about 4 |
|
|
Slices bread |
| 1/3 |
c |
Shredded Monterey Jack |
|
|
Cheese |
| 1/3 |
c |
Shredded mild Cheddar |
|
|
Cheese |
| 3/4 |
ts |
Salt |
| 6 |
|
Corn tortillas, half 10 oz. |
|
|
Pkg., cut into wedges |
| 1 |
|
Zesty Tomato Salsa |
|
|
Lettuce leaves, optional |
|
|
Tomato wedges, optional |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Red pepper, cored, seeded |
|
|
And diced (about 2 cups) |
| 1 |
|
Green bell pepper, cored, |
|
|
Seeded and diced (about 2 |
|
|
Cups) |
| 1 |
md |
Onion, diced (about 3/4 cup) |
| 1 |
lg |
Clove garlic,crushed |
| 2 |
lg |
Ripe tomatoes, diced (about |
|
|
2 cups) |
| 1/2 |
ts |
Hot red pepper sauce |
INSTRUCTIONS
ZESTY TOMATO SALSA
Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1
tbsp. vegetable oil;add onion and chili powder;cook about 10
minutes,stirring frequently,until onion is tender and coated with chili
powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add
beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using
hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet
over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15
minutes,turning frequently,until well browned on all sides and cooked
through.Meanwhile,place tortilla chips in single layer on jelly-roll
pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To
serve:Spoon meatballs into center of large serving platter;sprinkle with
remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and
lettuce around meatballs if desired.Serve with tortilla chips and
salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium
high heat,heat 1 tbsp.vegetable oil; add 1 each red and green bell
pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced
(about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10
minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe
tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook
1 minute longer until heated through. Makes about 1 1/2 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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