"Since we like Tex-Mex food so much, I've transformed many of my recipes, including this one, to give them a more ethnic flavor," relates Gloria Warczak of Cedarburg, Wisconsin.
In a large bowl, combine the first 10 ingredients. Crumble beef and cheese over mixture and mix well. Shape into 24 balls. In a large nonstick skillet, brown meatballs in oil in small batches over medium heat. Remove meatballs and set aside.
For sauce, add green pepper to skillet; saute for 3 minutes. Stir in the salsa, broth, lime juice, tomato paste, sugar, chili powder and cilantro. Cook and stir over medium heat for 5 minutes. Return meatballs to skillet. Reduce heat; cover and simmer for 15 minutes. Uncover and cook 10 minutes longer or until juices run clear. Stir in beans; heat through. Serve over rice.
Nutrition Facts
1/2 cup sauce and 3 meatballs with 3/4 cup rice: 449 calories, 13g fat (5g saturated fat), 63mg cholesterol, 558mg sodium, 54g carbohydrate (6g sugars, 4g fiber), 28g protein.
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