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/
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/