Mexican Meatball Stew
14 1/2 ounce cans Mexican-style stewed tomatoes, undrained
12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
15 ounce can black beans, rinsed and drained
14 ounce can seasoned chicken broth with roasted garlic
10 ounce package frozen whole kernel corn, thawed
Fresh oregano (optional)
- In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
- 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.
Nutrition Facts(Mexican Meatball Stew)
- Per serving:
- 287 kcal cal.,
- 13 g fat
- (6 g sat. 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