Mexican Meatball Stew

Mexican Meatball Stew
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12 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
10 mins
Cook:
6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
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Mexican Meatball Stew

Ingredients
2
14 1/2 ounce cans Mexican-style stewed tomatoes, undrained
2
12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
1
15 ounce can black beans, rinsed and drained
1
14 ounce can seasoned chicken broth with roasted garlic
1
10 ounce package frozen whole kernel corn, thawed
 
Fresh oregano (optional)

Directions

  1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.

From the Test Kitchen

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

(Mexican Meatball Stew)
    Per serving:
  • 287 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 37 mg chol.,
  • 1134 mg sodium,
  • 30 g carb.,
  • 6 g fiber,
  • 3 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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