Title: Texmex Chili Meatballs with Tomato Salsa
Categories: Chili Ethnic Meat Sauce Vegetable
Yield: 4 Servings
| 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, |
| 1 | | Drained and chopped |
| 1 3/4 | c | Fresh bread crumbs, about 4 |
| 1 | | Slices bread |
| 1/3 | c | Shredded monterey jack |
| 1 | | Cheese |
| 1/3 | c | Shredded mild cheddar |
| 1 | | Cheese |
| 3/4 | ts | 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 | tb | 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 | md | Onion, diced (about 3/4 cup) |
| 1 | lg | Clove garlic,crushed |
| 2 | lg | Ripe tomatoes, diced (about |
| 1 | | 2 cups) |
| 1/2 | ts | Hot red pepper sauce |
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.