Tex-Mex Chili Meatballs With Zesty Tomato Salsa Recipe

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Mexican Chili Recipes

Ingredients:

3 tbsp vegetable oil
1 small onion,diced,about 1/2 cup
1/2 tsp chili powder
1 lb lean ground beef
1 large egg
1 can (4 oz) mild green chilies,
1 drained and chopped
1 3/4 cup fresh bread crumbs, about 4
1 slices bread
1/3 cup shredded monterey jack
1 cheese
1/3 cup shredded mild cheddar
1 cheese
3/4 tsp salt
6 corn tortillas, half 10 oz.
1 pkg., cut into wedges
1 zesty tomato salsa
1 lettuce leaves, optional
1 tomato wedges, optional

ZESTY TOMATO SALSA

1 tbsp vegetable oil
1 red pepper, cored, seeded
1 and diced (about 2 cups)
1 green bell pepper, cored,
1 seeded and diced (about 2
1 cups)
1 medium onion, diced (about 3/4 cup)
1 large clove garlic,crushed
2 large ripe tomatoes, diced (about
1 2 cups)
1/2 tsp hot red pepper sauce

Instructions:

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.

Servings: 4

 

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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney

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