Ingredients
- 12 skillet
- 6 corn tortillas
- 2 onion
- 2 ripe tomatoes
- 1 1/4 balls
- 1 egg
- 1 clove garlic
- 1 green bell pepper
- 1 pepper (red)
- 1 zesty tomato salsa lettuce leaves
- 1 lb beef (lean ground)
- 1 3/4 c bread crumbs (fresh)
- 4 oz mild green chilies
- 4 tb vegetable oil
- 3/8 c monterey jack (shredded)
- 3/8 c mild cheddar (shredded)
- 2 tbsp oil
- 1 tbsp vegetable oil
- 1 tbsp cheeses
- 3/4 ts salt
- 1/2 ts pepper sauce (hot red)
- 1/2 ts chili powder
- 4 slices bread
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. ----