Chili Meatball Casserole Recipe
Chili Meatball Casserole is a spicy ground beef bake with vegetables, hominy and cheese. You'll simply fall for this flavorful casserole. Eat it as it is or with pasta. Do let me know if you want to know more about this Chili Meatball Casserole.
Ingredients
Salad oil
1 large onion, diced
2 4-ounce cans chopped green chilies,drained
2 slices white bread
1 pound ground beef
1 egg
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 pound Monterey Jack cheese, shredded
Water
1 14 1/2- to 16-ounce can tomatoes
1 16-ounce can white hominy, drained
1 8-ounce bottle mild taco sauce
1/2 teaspoon sugar
Directions
1. In 3-quart saucepan over medium heat, in 1 tablespoon hot salad oil, cook onion until tender, stirring occasionally. Remove saucepan from heat.
2. Reserve 2 tablespoons chopped green chilies for garnish. Into medium-sized bowl, tear bread into small pieces. Add ground beef, egg, salt, chili powder, 1/4 cup chopped green chilies (save remaining chilies for sauce), 1/4 cup Monterey Jack cheese, 2 tablespoons water, and half of cooked onion mixture; mix well. Shape meat mixture into 1 1/2-inch meatballs.
3. In 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook meatballs until browned on all sides. Remove skillet from heat.
4. Preheat oven to 350°F. Into saucepan with onion, stir tomatoes with their liquid, hominy, taco sauce, sugar, remaining green chilies, and 1/2 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors.
5. Spoon tomato mixture into 2 1/2-quart shal low casserole. Arrange meatballs in tomato mixture; sprinkle with remaining cheese. Cover casserole and bake 45 minutes or until meat balls are cooked through, mixture is hot, and cheese is melted. Garnish with reserved 2 tablespoons chilies.
2. Reserve 2 tablespoons chopped green chilies for garnish. Into medium-sized bowl, tear bread into small pieces. Add ground beef, egg, salt, chili powder, 1/4 cup chopped green chilies (save remaining chilies for sauce), 1/4 cup Monterey Jack cheese, 2 tablespoons water, and half of cooked onion mixture; mix well. Shape meat mixture into 1 1/2-inch meatballs.
3. In 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook meatballs until browned on all sides. Remove skillet from heat.
4. Preheat oven to 350°F. Into saucepan with onion, stir tomatoes with their liquid, hominy, taco sauce, sugar, remaining green chilies, and 1/2 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors.
5. Spoon tomato mixture into 2 1/2-quart shal low casserole. Arrange meatballs in tomato mixture; sprinkle with remaining cheese. Cover casserole and bake 45 minutes or until meat balls are cooked through, mixture is hot, and cheese is melted. Garnish with reserved 2 tablespoons chilies.
