Serves: 4
Total Calories: 236
* Preparation Time: 15 minutes Storage Time: Up to 24 hours Reheating Time: 15 to 20 minutes (on stove top) or 30 minutes (in oven) In a large saucepan, stir together corn with peppers, taco sauce, cheese spread and pimiento. Stirring over medium heat, cook until cheese melts and mixture is bubbly.
Add meatballs to sauce. If making ahead, cover and refrigerate up to 24 hours.
Bell: Cook meatballs and sauce in a medium saucepan over medium heat for 15 to 20 minutes or until meatballs are hot, stirring sauce occasionally.
Or, place meatballs and sauce in a deep 1 1/2- to 2-quart casserole. Bake in a preheated 350° oven for 30 minutes or until meatballs are hot.
Serve over lightly crushed corn or tortilla chips.
This Mexicali Meatballs recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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