About 20 oz. Frozen Meatballs
1 can Green Enchilada Sauce
1-1.5T Tomato Paste
1tsp Garlic Clove, minced
1/2tsp Chili Powder
1/4tsp Dried Cilantro
1/8tsp Sea Salt
2T Crema Mexicana* (Last Hour)
Instant Rice (Cooked in Chicken Broth- I use crushed broth cubes. Season with Pepper)
Add all, except crema and rice, to Butter Flavor Cooking Sprayed crock. Cook on Low for about 4 hours. Serve over Instant Rice (I microwave rice in water mixed with crushed chicken broth cubes (1 per cup water used). Seasoned with Pepper). Optional to add Shredded Mexi Cheese and/or more Crema for topping. Serve Tortillas on side.
*Optional: Crema Mexicana is a Mexican Cultured Sour Cream / Cheese. Very tasty. Heavy Creamer or Sour Cream may be used… But, I STRONGLY suggest you getting some Crema Mexicana!
I wanted to try just the basic base before adding things. But you can also amp this up with Vegis (Bell Peppers (Frozen Pepper/Onion Mix), Corn, etc.) and I even thought of trying 1/2c canned Black Beans (Drained well)… Endless ideas for this. I’ve only tried recipe above, will probably keep it that way… Simple.
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