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Mexican Meatball Stew Recipe

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This recipe for Mexican Meatball Stew is from La Cocina Espaņola, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (14-oz.) cans Mexican-style stewed tomatoes, undrained
2 (12-oz.) pkgs. frozen cooked Italian-style meatballs, thawed
1 (15-oz.) can black beans, rinsed and drained
1 (14-oz.) can seasoned chicken broth with roasted garlic
1 (10-oz.) pkg. frozen whole kernel corn, thawed
Directions:
Directions:
In a 4-5 quart slow cooker. combine undrained tomatoes, meatballs, drained beans, broth and corn.

Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-4 hours. If desired, garnish each serving with oregano.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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