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Mexican Meatball Stew

Makes: 8 to 10 servings
Prep 10 mins Cook 6 hrs to 7 hrs  (low)
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 287,
  • Fat, total (g) 13,
  • chol. (mg) 37,
  • sat. fat (g) 6,
  • carb. (g) 30,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • 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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