Tex-mex chili meatballs with zesty tomato sal

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
1 small Onion,diced,about 1/2 cup
½ teaspoon Chili powder
1 pounds Lean ground beef
1 large Egg
1 can (4 oz) mild green chilies,
Drained and chopped
1¾ cup Fresh bread crumbs, about 4
Slices bread
⅓ cup Shredded Monterey Jack
Cheese
⅓ cup Shredded mild Cheddar
Cheese
¾ teaspoon Salt
6 Corn tortillas, half 10 oz.
Pkg., cut into wedges
1 Zesty Tomato Salsa
Lettuce leaves, optional
Tomato wedges, optional
1 tablespoon Vegetable oil
1 Red pepper, cored, seeded
And diced (about 2 cups)
1 Green bell pepper, cored,
Seeded and diced (about 2
Cups)
1 medium Onion, diced (about 3/4 cup)
1 large Clove garlic,crushed
2 larges Ripe tomatoes, diced (about
2 cups)
½ teaspoon Hot red pepper sauce

Directions

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 1¼" 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 ¾ 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 ¼ to ½ tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1 ½ cups.

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