Tex-Mex Chili Meatballs With Zesty Tomato Salsa Recipe - Cooking Index
Tex-Mex Chili Meatballs With Zesty Tomato Salsa Recipe - Cooking Index
| 3 tablespoons | 45ml | Vegetable oil |
| 1 tablespoon | 15ml | Onion - diced, about 1/2 cup (small) |
| 1/2 teaspoon | 2.5ml | Chili powder |
| 1 lb | 454g / 16oz | Lean ground beef |
| 1 lb | 454g / 16oz | Egg (large) |
| 1 | Mild green chilies - (4 oz) | |
| Drained and chopped | ||
| 1 3/4 cups | 255g / 9oz | Fresh bread crumbs - about 4 |
| 1 | Bread | |
| 1/3 cup | 78ml | Shredded Monterey Jack |
| Cheese | ||
| 1/3 cup | 78ml | Shredded mild cheddar |
| Cheese | ||
| 3/4 teaspoon | 3.8ml | Salt |
| 6 | Corn tortillas - half 10 oz. | |
| 1 | -- cut into wedges | |
| 1 | Zesty tomato salsa | |
| Lettuce leaves - optional | ||
| Tomato wedges - optional | ||
| Zesty Tomato Salsa | ||
| 1 tablespoon | 15ml | Vegetable oil |
| 1 | Red pepper - cored, seeded | |
| And diced - (about 2 cups) | ||
| 1 | Green bell pepper - cored | |
| Seeded and diced - (about 2 | ||
| Cups) | ||
| 1 | Onion - diced (about 3/4 (medium) cup | |
| 1 | Clov garlic - crushed (large) | |
| 2 | Ripe tomatoes - diced (about (large) | |
| 2 | Cups) | |
| 1/2 teaspoon | 2.5ml | Hot red pepper sauce |
Heat the oven to 400F.
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.
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.
Source:
Terry Light
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