Mexican Meatball Stew


Mexican Meatball Stew 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)

Preparation

  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.
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