Mexican Meatball Stew

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Published on Midwest Living (http://www.midwestliving.com)

Mexican Meatball Stew

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

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

In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
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, sugar (g) 3, fiber (g) 6, cal. (kcal) 287, carb. (g) 30, pro. (g) 16, chol. (mg) 37, Fat, total (g) 13, sat. fat (g) 6, sodium (mg) 1134

Source URL (retrieved on June 18, 2013): http://www.midwestliving.com/recipe/mexican-meatball-stew/

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