Recipes:
**Tex-Mex Meatballs**
**INGREDIENTS**
1 pound ground beef
1 egg
1 (7-ounce) package
Spanish rice
½ cup water
2 (15-ounce) cans
stewed tomatoes
1 large onion, sliced
1 large green bell
pepper, sliced
2 teaspoons chili
powder
1 package tortilla
chips
½ cup shredded
Monterey Jack
cheese with
jalapeños
**SERVES 4**
**Make Ahead**
Combine all the ingredients
and shape into balls up to
4 hours before cooking.
Refrigerate until needed.
**VARIATION**
Serve these
meatballs in flour
tortillas or whole-
wheat pita breads
for a fabulous
lunch idea.
**1** Combine ground
beef, egg, rice mix and
water in a large bowl; mix
well. Shape into 1½-inch
meatballs. Chill for several
minutes to firm.
**2** Brown meatballs in
a large skillet over
medium-high heat; pour
off drippings. Add
tomatoes, onion and
green pepper. Sprinkle
with chili powder.
**3** Simmer, covered, for
20 minutes or until
meatballs are cooked
through and rice is tender.
**4** Arrange tortilla chips
in serving dish. Spoon
in meatballs and sauce.
Sprinkle with cheese.
Make It Quicker
• Shaping meatballs
is best done with
your hands. To make
handling the ground
beef mixture both
sanitary and easy to
clean up, wear latex
gloves or food storage
plastic bags on your
hands when shaping
the meatballs.
