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tex-mex chili meatballs with zesty salsa

yield 4 serving(s)

Ingredients For tex-mex chili meatballs with zesty salsa

  • 3 Tbsp
    vegetable oil
  • 2 lg
    ripe tomatoes, cored, seeded, diced
  • 1 lg
    garlic clove, crushed
  • 1
    onion, diced
  • 1
    green bell pepper, diced
  • 1
    red pepper, diced
  • 1 Tbsp
    vegetable oil
  • SALSA INGREDIENTS
  • 6
    corn tortillas, cut into triangles
  • 3/4 tsp
    salt
  • 1/3 c
    shredded cheddar cheese
  • 1/3 c
    monterey jack cheese, grated
  • 1 3/4 c
    fresh bread crumbs
  • 4 oz
    green chiles, mild and finely chopped
  • 1 lg
    egg
  • 1 lb
    lean ground beef
  • 1/2 tsp
    chili powder
  • 1 sm
    onion, diced
  • 1/2 tsp
    hot sauce

How To Make tex-mex chili meatballs with zesty salsa

  • 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.

Categories & Tags for Tex-Mex Chili Meatballs with Zesty Salsa:

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