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Mexican Meatball Stew
Ingredients
- 2 14 1/2ounce cansMexican-style stewed tomatoes, undrained
- 2 12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
- 1 15 ounce canblack beans, rinsed and drained
- 1 14 ounce canseasoned chicken broth with roasted garlic
- 1 10 ounce packagefrozen 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)
- Servings Per Recipe 8,
- cal. (kcal) 287,
- Fat, total (g) 13,
- chol. (mg) 37,
- sat. fat (g) 6,
- carb. (g) 30,
- fiber (g) 6,
- sugar (g) 3,
- pro. (g) 16,
- sodium (mg) 1134,
- Percent Daily Values are based on a 2,000 calorie diet
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