Spicy Cocktail Meatballs
|Ground beef||1 Pound|
|Taco seasoning mix||1 1⁄4 Ounce (1 Envelope)|
|Canned whole green chilies||4 Ounce, chopped (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cup)|
|Shredded monterey jack cheese||2 Ounce (1/2 Cup)|
|Coarsely chopped tomatoes||2 Tablespoon|
Mix ground beef, taco seasoning mix and egg.
Shape into 1-inch balls; place in single layer in 10-inch square casserole.
Microwave at HIGH (100%) until meatballs are firm and lose their pink color, 7 to 10 minutes, stirring once or twice during cooking.
Drain; cover and set aside.
Combine green chilies, onion and margarine in 2-quart casserole.
Microwave at HIGH (100%) until onions are tender, 2 to 3 minutes.
Blend in flour; stir in milk until smooth.
Microwave at HIGH (100%) until thickened, 3 to 4 minutes, stirring once or twice during cooking.
Stir in Cheddar cheese, Monterey Jack cheese and tomato.
Microwave at MEDIUM-HIGH (70%) until cheese is melted and smooth, 1 to 2 minutes, stirring once or twice with a wire whisk.
Add meatballs to cheese sauce.
Place in chafing dish and serve hot.