|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
None
|
Servings |
|
8
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
2, 14.5 oz cans mexican-style stewed tomatoes, undrained
|
|
2, 12 oz packages frozen cooked italian-style turkey meatballs, thawed
|
|
15 oz can black beans, rinsed and drained
|
|
14 oz can seasoned chicken broth with roasted garlic
|
|
10 oz package frozen whole kernel corn, thawed
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
|
|
|
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.
|
|
|
|
|
|
|
Originally Submitted
3/12/2014
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Mexican Meatball Stew recipe to your own private DesktopCookbook.
|