Mexican Meatball Stew

---

Makes: 8 to 10 servings

Prep 10 mins Cook 6 hrs to 7 hrs  (low)

Mexican Meatball Stew

Ingredients

• 2 14 1/2ounce cansMexican-style stewed tomatoes, undrained
• 2 12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
• 1 15 ounce canblack beans, rinsed and drained
• 1 14 ounce canseasoned chicken broth with roasted garlic
• 1 10 ounce packagefrozen whole kernel corn, thawed
• Fresh oregano (optional)

Directions

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.

Nutrition Facts (Mexican Meatball Stew)

• Servings Per Recipe 8,
• cal. (kcal) 287,
• Fat, total (g) 13,
• chol. (mg) 37,
• sat. fat (g) 6,
• carb. (g) 30,
• Monosaturated fat (g) 0,
• Polyunsaturated fat (g) 0,
• fiber (g) 6,
• sugar (g) 3,
• pro. (g) 16,
• sodium (mg) 1134,
• Percent Daily Values are based on a 2,000 calorie diet