Tex-Mex Chili Meatballs with Zesty Tomato Salsa

Directions

Heat the oven to 400℉ (200℃).

In 12 inch skillet, over medium high heat, heat 1 tablespoon 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.

In bowl with onion, add beef, egg, chilies, bread crumbs, 1 tablespoon of each of 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 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.

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 2 qt saucepan over medium high heat, heat 1 tablespoon vegetable oil.

Add 1 each red and green bell pepper, onion and garlic.

Cook about 10 minutes, stirring frequently, until tender.

Stir in tomatoes and hot red pepper sauce Cook 1 minute longer until heated through.