Mexican Meatball Stew
https://www.bhg.com/recipe/soups/mexican-meatball-stew/
You need just five ingredients to make this slow cooker Mexican Meatball Stew! Well, seven if you include the (highly recommended) toppings of fresh oregano and crushed
Makes: 8 Servings
Prep: 10 Minutes
Cook: 6 Hours To 7 Hours (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.
From the Test Kitchen
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 Per serving: 287 kcal, 13 g fat (6 g sat. fat,
0 g polyunsaturated fat, 0 g monounsaturated fat),
37 mg cholesterol, 1134 mg sodium, 30 g carbs, 6 g fiber,
3 g sugar, 16 g protein.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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