---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEX-MEX CHILI MEATBALLS WITH ZESTY TOMATO SAL
  Categories: Hamburger, Sauces, Mexican, Chili, Beans
       Yield: 4 servings
  
       3 tb Vegetable oil
       1 sm Onion,diced,about 1/2 cup
     1/2 ts Chili powder
       1 lb Lean ground beef
       1 lg Egg
       1 cn (4 oz) mild green chilies,
            Drained and chopped
   1 3/4 c  Fresh bread crumbs, about 4
            Slices bread
     1/3 c  Shredded Monterey Jack
            Cheese
     1/3 c  Shredded mild Cheddar
            Cheese
     3/4 ts 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 tb Vegetable oil
       1    Red pepper, cored, seeded
            And diced (about 2 cups)
       1    Green bell pepper, cored,
            Seeded and diced (about 2
            Cups)
       1 md Onion, diced (about 3/4 cup)
       1 lg Clove garlic,crushed
       2 lg Ripe tomatoes, diced (about
            2 cups)
     1/2 ts Hot red pepper sauce
  
   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.
  
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