Tex-Mex Chili Meatballs with Zesty Salsa

Tex-mex Chili Meatballs With Zesty Salsa Recipe

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Rating:

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Serves:
4

Ingredients

  • 3 Tbsp
    vegetable oil
  • 1 small
    onion, diced
  • 1/2 tsp
    chili powder
  • 1 lb
    lean ground beef
  • 1 large
    egg
  • 4 oz
    green chiles, mild and finely chopped
  • 1 3/4 c
    fresh bread crumbs
  • 1/3 c
    monterey jack cheese, grated
  • 1/3 c
    shredded cheddar cheese
  • 3/4 tsp
    salt
  • 6
    corn tortillas, cut into triangles
  • SALSA INGREDIENTS

  • 1 Tbsp
    vegetable oil
  • 1
    red pepper, diced
  • 1
    green bell pepper, diced
  • 1
    onion, diced
  • 1 large
    garlic clove, crushed
  • 2 large
    ripe tomatoes, cored, seeded, diced
  • 1/2 tsp
    hot sauce

How to Make Tex-Mex Chili Meatballs with Zesty Salsa

Step-by-Step

  1. Heat the oven to 400 degrees.
  2. In 12" skillet, over medium high heat, heat 1 tablespoon vegetable oil; add onion and chili powder; cook about 10 minutes, stirring frequently, until onion is tender and coated with chili powder.
  3. Remove onion to large bowl; wipe skillet clean.
  4. To bowl with onion, add beef, egg, chiles, bread crumbs, 1 tablespoon of each of cheeses and salt; using hands or wooden spoon, blend well.
  5. Shape mixture into 1 1/4" balls.
  6. In skillet over medium-high heat, heat remaining 2 tablespoon oil; add meat mixture; cook 15 minutes, turning frequently, until well browned on all sides and cooked through.
  7. Meanwhile, place tortilla chips in single layer on jelly-roll pan; bake 10 minutes until crisp and golden.
  8. Prepare Zesty Tomato Salsa.
  9. To serve: Spoon meatballs into center of large serving platter; sprinkle with remaining monterey jack and cheddar cheese.
  10. Arrange tomato wedges and lettuce around meatballs if desired.
  11. Serve with tortilla chips and salsa.
  12. ZESTY TOMATO SALSA: In a 2 quart saucepan over medium high heat, heat 1 tablespoon 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.
  13. Cook about 10 minutes, stirring frequently, until tender.
  14. Stir in 2 large fresh, ripe tomatoes, diced (about 2 cups) and 1/4 to 1/2 teaspoon hot red pepper sauce; cook 1 minute longer until heated through.
  15. Makes about 1 1/2 cups.

Printable Recipe Card

About Tex-Mex Chili Meatballs with Zesty Salsa

Course/Dish: Beef, Chili
Regional Style: Mexican
Other Tag: Quick & Easy


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