Recipe: Tex Mex Chili Meatballs with Zesty Tomato Salsa

Title: Tex-Mex Chili Meatballs with Zesty Tomato Salsa
Categories: Ground beef, Sauces, Mexican, Chili, Beans
Yield: 4 servings

3 tb Vegetable oil Cheese
1 sm Onion,diced,about 1/2 cup 1/3 c Shredded mild Cheddar
1/2 ts Chili powder Cheese
1 lb Lean ground beef 3/4 ts Salt
1 lg Egg 6 Corn tortillas, half 10 oz.
1 cn (4 oz) mild green chilies, Pkg., cut into wedges
Drained and chopped 1 Zesty Tomato Salsa
1 3/4 c Fresh bread crumbs, about 4 Lettuce leaves, optional
Slices bread Tomato wedges, optional
1/3 c Shredded Monterey Jack

-----------------------------ZESTY TOMATO SALSA-----------------------------
1 tb Vegetable oil 1 md Onion, diced (about 3/4 cup)
1 Red pepper, cored, seeded 1 lg Clove garlic,crushed
And diced (about 2 cups) 2 lg Ripe tomatoes, diced (about
1 Green bell pepper, cored, 2 cups)
Seeded and diced (about 2 1/2 ts Hot red pepper sauce
Cups)

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.