Mexican Meatball Stew | Midwest Living
More
Close

Mexican Meatball Stew

Mexican Meatball Stew

0
Login to rate this recipe.
  • Makes: 8 to 10 servings
  • Prep 10 mins
  • Cook 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)

Login to save this recipe

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.

Tip

  • 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.

Nutrition Facts

(Mexican Meatball Stew)

Servings Per Recipe 8, sugar (g) 3, fiber (g) 6, cal. (kcal) 287, carb. (g) 30, pro. (g) 16, Polyunsaturated fat (g) 0, chol. (mg) 37, Monounsaturated fat (g) 0, Fat, total (g) 13, sat. fat (g) 6, sodium (mg) 1134

Add Your Comment