Mexican Meatball Stew
Source of Recipe
Terri B.
List of Ingredients
1 cup frozen pearl onions, thawed
16 ounces frozen cooked meatballs, thawed
15 ounces black beans, canned, drained and rinsed
11 ounces Mexicorn, drained
29 ounces diced tomatoes with green chiles, undrained
12 ounces vegetable juice
1 1/4 ounces taco seasoning mix
4 ounces mexican cheese blend
1/2 cup sour creamRecipe
1. Heat oven to 375. In 3-quart Dutch oven or casserole, mix first seven ingredients; cover.
2. Bake 1 hour 5 minutes to 1 hour 15 minutes or until mixture is hot, bubbly and thickened. Sprinkle individual servings with cheese; top each with sour cream.
Terri's Notes:
-- OK, I threw everything that was supposed to go in the oven in the crockpot on low for 8+ hours. Seems to have turned out OK. I wasn't in the mood to eat that night, and Rob didn't want any, so DH was left as the guinea pig. He liked it.
-- The cans of diced tomatoes with green chiles I picked up at the store said "Hot". Given that I don't do spicy and had planned on Rob eating it as well, I subbed a can of plain diced tomatoes for one of the green chile enhanced cans.
-- DH's one suggestion was to do away with the pearl onions (too big IHO), so I'll probably use either fresh chopped onions or 1 1/2 cups of frozen bell pepper and onion stir-fry mix (thawed and chopped).
-- I think next time I do this in the crockpot, I'll just throw in the frozen meatballs (and not worry about thawing them).
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