vrijdag 22 november 2013

Zesty Mexican Meatballs (Kopie)

•1 ½ lbs extra lean ground beef or turkey
•1 8 - oz can red kidney beans
•½ cup crumbled low-fat tortilla chips
•1/4 tsp ground black pepper
•1 egg
•1 tsp salt
•2 tsp chili powder, divided
•1 4 - oz can chopped green chilies
•1 11 - oz can condensed tomato soup
•1 2 - oz jar diced pimentos
•1 Tbsp vegetable oil
•1 cup water
•1 tsp sugar

Drain and mash kidney beans, drain chilies and pimentos. In large skillet, heat vegetable oil and cook onion until tender (about 5 minutes). Drain and mix in large bowl with meat, beans, chips, pepper, egg, and salt. Stir in 1 Tbsp green chilies and 1 tsp chili powder until well combined. Shape into 1-inch meatballs. Cook meatballs in skillet over medium-high heat until browned on all sides, remove to paper towels to drain. Pour off any fat from skillet, then return meatballs, adding remaining ingredients (including remaining chilies, chili powder, and salt). Heat to boiling, then reduce heat to low, cover, and simmer 15 minutes, stirring occasionally. Serve over rice with sauce.

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