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Tex-Mex Chili Meatballs with Zesty Tomato Salsa

3 tablespoons Vegetable oil
1 small Onion,diced -- about 1/2 cup
1/2 teaspoon Chili powder
1 pound Lean ground beef
1 large Egg
1 can (4 oz) mild green chilies
Drained and chopped
1 3/4 cups Fresh bread crumbs -- about 4
Slices bread
1/3 cup Shredded Monterey Jack
1/3 cup Shredded mild Cheddar
3/4 teaspoon Salt
6 Corn tortillas -- half 10 oz.
Pkg. -- cut into wedges
1 Zesty Tomato Salsa
Lettuce leaves -- optional
Tomato wedges -- optional
1 tablespoon Vegetable oil
1 Red pepper, cored -- seeded
And diced (about 2 cups)
1 Green bell pepper, cored
Seeded and diced (about 2
1 medium Onion -- diced (about 3/4 cup
1 large Clove garlic -- crushed
2 large Ripe tomatoes -- diced (about
2 cups)
1/2 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 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. 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.

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