Mexican Meatball Stew | Midwest Living
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Mexican Meatball Stew

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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)

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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

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

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

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