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Mexican Meatball Stew
- Makes: 8 to 10 servings
6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
14 1/2 -
Mexican-style stewed tomatoes, undrained
frozen cooked Italian-style turkey meatballs, thawed (24 total)
black beans, rinsed and drained
seasoned chicken broth with roasted garlic
frozen whole kernel corn, thawed
Fresh oregano (optional)
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.
- 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.
(Mexican Meatball Stew)
Servings Per Recipe 8, chol. (mg) 37, Fat, total (g) 13, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 0, sat. fat (g) 6, carb. (g) 30, pro. (g) 16, cal. (kcal) 287, fiber (g) 6, sugar (g) 3, sodium (mg) 1134