Tex-Mex Chili Meatballs With Zesty Tomato Sal

Recipe: Tex-Mex Chili Meatballs With Zesty Tomato Sal


  • 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, Drained and chopped
  • 1 3/4 c Fresh bread crumbs, about 4 Slices bread
  • 1/3 c Shredded Monterey Jack Cheese
  • 1/3 c Shredded mild Cheddar Cheese
  • 3/4 ts Salt
  • 6 Corn tortillas, half 10 oz. Pkg
  • cut into wedges 1 Zesty Tomato Salsa Lettuce leaves, optional Tomato wedges, optional


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with tortilla chips and salsa.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)