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Mexican Meatball Stew

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3.5 by 16 people
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  • Makes: 8 servings
  • Prep: 10 mins
  • Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)

Mexican Meatball Stew

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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