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.
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
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