Tex-Mex Chili Meatballs With Zesty Tomato Salsa

Ingredients:

• 3 tablespoons Vegetable oil
• 1 small Onion,diced — about 1/2 cup
• 1/2 teaspoon Chili powder
• 1 pound Lean ground beef
• 1 large Egg
• 1 can (4 oz) mild green chilies drained and chopped
• 1 3/4 cups Fresh bread crumbs — about 4 slices bread
• 1/3 cup Shredded Monterey Jack Cheese
• 1/3 cup Shredded mild Cheddar Cheese
• 3/4 teaspoon Salt
• 6 Corn tortillas — half 10 oz. Pkg. — cut into wedges
• 1 Zesty Tomato Salsa
• Lettuce leaves — optional
• Tomato wedges — optional

—–ZESTY TOMATO SALSA—–

• 1 tablespoon Vegetable oil
• 1 Red pepper, cored — seeded
• And diced (about 2 cups)
• 1 Green bell pepper, cored
• Seeded and diced (about 2 Cups)
• 1 medium Onion — diced (about 3/4 cup
• 1 large Clove garlic — crushed
• 2 large Ripe tomatoes — diced (about 2 cups)
• 1/2 teaspoon Hot red pepper sauce

Directions:

Heat the oven to 400 degrees. In 12″ skillet,over medium high heat, heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10 minutes,stirring frequently,until onion is tender and coated with chili powder.

Remove onion to large bowl;wipe skillet clean. To bowl with onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using hands or wooden spoon,blend well. Shape mixture into 1 1/4″ balls.

In skillet over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until well browned on all sides and cooked through. Meanwhile, place tortilla chips in single layer on jelly-roll pan;bake 10 minutes until crisp and golden. Prepare Zesty Tomato Salsa.

To serve:Spoon meatballs into center of large serving platter;sprinkle with remaining Monterey Jack and Cheddar cheese.

Arrange tomato wedges and lettuce around meatballs if desired. Serve with tortilla chips and salsa. Makes 4 servings.

ZESTY TOMATO SALSA:

In a 2 qt. saucepan over medium high heat,heat 1 tbsp. vegetable oil; add 1 each red and green bell pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced (about 3/4 cup) and 1 large clove garlic, crushed.

Cook about 10 minutes,stirring frequently,until tender. Stir in 2 large fresh, ripe tomatoes, diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1 1/2 cups.