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Mexican Meatball Stew

Mexican Meatball Stew

Name: Mexican Meatball Stew
Prep time: 10 min
Cook time: 360 min
Ingredients: 2 ounces Mexican-style stewed tomatoes, undrained; 2 ounces frozen cooked Italian-style turkey meatballs, thawed (24 total); 1 ounce black beans, rinsed and drained; 1 ounce seasoned chicken broth with roasted garlic; 1 ounce frozen whole kernel corn, thawed; Fresh oregano (optional)

40 Ratings
3 Reviews

You need just five ingredients to make this slow cooker Mexican Meatball Stew! Well, seven if you include the (highly recommended) toppings of fresh oregano and crushed tortilla chips.

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Recipe Summary

prep:

10 mins

cook:

6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)

Servings:

Max Servings:

Nutrition Info

Ingredients

2 14.5 ounces cans Mexican-style stewed tomatoes, undrained
2 12 ounces 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

Step 1

In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

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Step 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.

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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

Per Serving:

287 calories, (6 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 37 mg cholesterol, 1134 mg sodium, 30 g carbohydrates, 6 g fiber, 3 g sugar, 16 g protein.