Monday, May 7, 2012

Slow Cooker Mexican Meatball Stew


Ingredients:

2-14 1/2 ounce cans Mexican-style stewed tomatoes, undrained

2-12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)

1-15 ounce can black beans, rinsed and drained

1-14 ounce can seasoned chicken broth with roasted garlic

1-10 ounce package frozen whole kernel corn, thawed

Fresh oregano (optional)

Directions:

1.In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

2.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.

Recipe shared from: 
http://www.bhg.com/recipe/soups/mexican-meatball-stew/