Looking for a recipe that is easy to prepare but with tons of flavor? These zesty Mexican meatballs in a rich vegetable sauce are delicious over rice or pasta.
1 pound ground beef
2 envelopes taco seasoning mix
1/2 cup chopped fresh parsley
1/2 cup plain bread crumbs
1/3 cup finely chopped or grated carrots
2 1/2 cups water
1/2 cup diced onion
1 can (4 ounce size) chopped green chiles
6 cloves garlic, minced
1 red bell pepper, seeded and diced
1 can (15 ounce size) stewed tomatoes, undrained
15 ounces canned kidney beans, rinsed and drained
Combine the ground beef, 1 tablespoon of taco seasoning mix, parsley, bread crumbs, carrots, and 1/2 cup of the water in a bowl. Mix until combined. Form the beef mixture into meatballs, 1 1/2 inches in size. Set the meatballs aside.
Combine the remaining taco seasoning, remaining water, the onion, green chiles, garlic, bell pepper, and tomatoes in the crock pot. Mix well. Add the meatballs, gently pushing them into the vegetable mixture. Cover the crock pot and cook on low for 4 hours.
Turn the crock pot to high heat. Stir in the kidney beans and cook for 30 more minutes, or until the beans are heated through.
Serve hot.
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