Tex-Mex Chile Meatballs With Zesty Tomato Salsa Recipe - Cooking Index
Tex-Mex Chile Meatballs With Zesty Tomato Salsa Recipe - Cooking Index
| 3 tablespoons | 45ml | Vegetable oil |
| 1 tablespoon | 15ml | Onion - diced, about 1/2 (small) cup |
| 1/2 teaspoon | 2.5ml | Chile powder |
| 1 lb | 454g / 16oz | Lean ground beef |
| 1 lb | 454g / 16oz | Egg (large) |
| 1 | Mild green chiles - (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 | Garlic - crushed | |
| 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 chile powder, cook about 10 minutes, stirring frequently, until onion is tender and coated with chile powder. Remove onion to large bowl, wipe skillet clean. To bowl with onion, add beef, egg, chiles, 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 mediu m 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:
Vicki Cassel - Reservation Agent San Antonio
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