Tex-Mex Chili Meatballs with Zesty Tomato Salsa

Directions

Heat the oven to 400℉ (200℃).

In 12 inch skillet, over medium high heat, heat 1tablespoon 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 tablespoon of each of the cheeses and salt; using hands or wooden spoon, blend well.

Shape mixture into 1¼ inch balls.

In skillet over medium-high heat, heat remaining 2 tablespoon 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.

ZESTY TOMATO SALSA: In a saucepan over medium high heat, heat 1 tablespoon vegetable oil; add 1 each red and green bell pepper, cored, seeded and diced (about 2 cups), 1 medium size onion, diced (about ¾ 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 ¼ to ½ teaspoon hot red pepper sauce; cook 1 minute longer until heated through.

Makes about 1½ cups.