Recipe - Tex-Mex Chili Meatballs With Zesty Tomato Sal

3 tablespoon Vegetable oil
1 small Onion, minced ,about One half cup
One half teaspoon Chili powder
1 pound Lean ground beef
1 lg Egg
1 cn (4 oz) mild green chilies,
Drained and chopped
1 Three fourths cup Fresh bread crumbs, about 4
Slices bread
1/3 cup Shredded Monterey Jack
Cheese
1/3 cup Shredded mild Cheddar
Cheese
Three fourths teaspoon Salt
6 Corn tortillas, half 10 oz.
Pkg., cut into wedges
1 Zesty Tomato Salsa
Lettuce leaves, optional
Tomato wedges, optional

ZESTY TOMATO SALSA
1 tablespoon Vegetable oil
1 Red pepper, cored, seeded
And minced (about 2 cups)
1 Green bell pepper, cored,
Seeded and minced (about 2
Cups)
1 md Onion, minced (about Three fourths cup)
1 lg Clove garlic,crushed
2 lg Ripe tomatoes, minced (about
2 cups)
One half teaspoon Hot red pepper sauce

Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1
tbsp. 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 tbsp. of each of cheeses and salt;using
hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet
over mediumhigh 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 jellyroll
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 minced (about 2 cups),1 medium size onion, minced
(about Three fourths cup) and 1 large clove garlic,crushed. Cook about 10
minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe
tomatoes, minced (about 2 cups) and One fourth to One half tsp. hot red pepper sauce;cook
1 minute longer until heated through. Makes about 1 One half cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini