- 3 tb Vegetable oil
1 sm Onion,diced,about 1/2 cup
1/2 ts Chili powder
1 lb Lean ground beef
1 lg Egg
1 cn (4 oz) mild green chilies,
1 3/4 c Fresh bread crumbs, about Slices bread 1/3 c Shredded Monterey Jack
Cheese 1/3 c Shredded mild Cheddar
Cheese 3/4 ts Salt
6 Corn tortillas, half
10 oz.
Pkg., cut into wedges 1 Zesty Tomato Salsa
Lettuce leaves, optional Tomato wedges, optional
--ZESTY TOMATO SALSA--
1 tb Vegetable oil
1 Red pepper, cored, seeded
And diced (about 2 cups) 1 Green bell pepper, cored,
Seeded and diced (about 2 Cups) 1 md Onion, diced (about 3/4 cup)
1 lg Clove garlic,crushed
2 lg Ripe tomatoes, diced
2 cups)
1/2 ts Hot red pepper sauce
400 degrees.In
12" skillet,over medium high heat, heat
1 tbsp. vegetable oil;add onion and chili powder;cook about 10 minutes,stirring frequently,until onion is tender and coated with chili powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add beef,egg,chilies,bread crumbs,
1 tbsp. of each of cheeses and salt;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet over medium-high heat,heat remaining
2 tbsp. oil;add meat mixture;cook
15 minutes,turning frequently,until well browned on all sides and cooked through.Meanwhile,place tortilla chips in single layer on jelly-roll pan;bake
10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To serve:Spoon meatballs into center of large serving platter;sprinkle with remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and lettuce around meatballs if desired.Serve with tortilla chips and salsa.Makes
4 servings. ZESTY TOMATO SALSA: In a
2 qt. saucepan over medium high heat,heat
1 tbsp.vegetable oil; add
1 each red and green bell pepper,cored,seeded and diced (about 2 cups),
1 medium size onion,diced (about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10 minutes,stirring frequently,until tender.Stir in
2 large fresh,ripe tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook
1 minute longer until heated through. Makes about 1 1/2 cups.
