INGREDIENT LIST

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 to 2 chopped chipotle chiles in adobo sauce

4 cloves garlic, finely chopped

1 lb lean (at least 85%) ground beef

1/2 cup Progresso™ plain panko crispy bread crumbs

1/2 cup finely chopped onion

1/4 cup finely chopped fresh cilantro leaves

1/4 cup milk

1 egg, slightly beaten

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 teaspoon ground cumin

24 (1/2-inch) cubes Monterey Jack cheese (3 oz)

ADVERTISEMENT

PREPARATION

Spray 5-quart slow cooker with cooking spray. In blender, add tomatoes, chiles and garlic. Cover; blend 30 to 60 seconds or until smooth. Pour tomato mixture into slow cooker.

In large bowl, mix beef, bread crumbs, onion, cilantro, milk, egg, taco seasoning mix and cumin. Shape into 24 (1 1/2-inch) meatballs; tuck one piece of cheese in center of each meatball, and seal completely. Add meatballs to tomato mixture in slow cooker; gently turn to coat.

Cover; cook on Low heat setting 2 1/2 to 3 hours or until meatballs are thoroughly cooked (165°F); stir.

EXPERT TIPS

Using 85% lean ground beef ensures a tender meatball while preventing the sauce from getting greasy.

Use 1 chipotle for a medium hot sauce, or for a spicier sauce, use 2.

Serve with additional cilantro or sliced green onions for a pop of color.