Mexican Meatball Stew Recipe: "ingredients
2 14.5-ounce cans Mexican-style stewed tomatoes, undrained
2 12-ounce packages (24 total) frozen cooked Italian-style turkey meatballs, thawed
1 15-ounce can black beans, rinsed and drained
1 14-ounce can seasoned chicken broth with roasted garlic
1 10-ounce package frozen whole kernel corn, thawed
Fresh oregano (optional)
1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano."