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Mexican Meatball Stew

 


Ingredients


Ingredient Checklist 

2 14.5 ounce cans of Mexican-style stewed tomatoes, undrained 

 2 12-ounce packages of frozen cooked Italian-style turkey meatballs, thawed (24 total) 

 1 15-ounce can of black beans, rinsed and drained 

 1 14-ounce can of seasoned chicken broth with roasted garlic *

 1 10-ounce package of frozen whole-kernel corn, thawed 

 Fresh oregano (optional)

Garlic *

I also added onions and red and green bell peppers. *

Cilantro *

* I myself, can't stand ground turkey or ground chicken. YUCK! So I used ground beef meatballs instead. 

You can replace the chicken broth with vegetable or beef broth. 

I put garlic in just about everything. 

Snips of Cilantro and sour cream just before serving. 

It can be served over rice. 


 Directions  

 Step 1.

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

 Step 2 Cover and cook on a low-heat setting for 6 to 7 hours or on a high-heat setting for 3 to 3 1/2 hours. 

If desired, garnish each serving with oregano.



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