Frito Meatballs
"These are so easy that I hesitate to post the recipe. They're a hit with kids, though, and tasty. Also good with sauteed mushrooms."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 lb ground beef
- 1⁄2 cup crushed Fritos corn chips
- 1⁄2 cup chopped onion
- 2 cloves garlic, minced
- 1 egg, beaten
- 1⁄4 teaspoon Tabasco sauce, to taste
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 can cream of mushroom soup
- 1⁄2 cup water
directions
- Combine the ground beef, corn chips, onion, garlic, egg, Tabasco, salt, and pepper in a bowl.
- Mix well and form into small meatballs.
- Brown the meatballs in oil.
- Place meatballs in a large pot, stir together the soup and water, and pour the soup mixture over the meatballs and stir gently to coat.
- Cover and simmer on low for about 1 hour.
- Serve over rice or noodles.
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Reviews
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The corn chips made this just a little too salty, but otherwise this was an ok dish. The major scoring point was that I was able to pull this dish off without ruining it. That gets a thumbs up from me. -
These went together nicely and had a great texture, they were just too bland for even the kids taste buds. I think I will make them again but add some herbs and so forth to the meatballs. We subbed tomato soup for the cream of mushroom, but other than that followed the directions exactly. -
These were good. I'd probably ease up on the Fritos next time and add more garlic and Tabasco (we like it SPICY!). I followed the directions exactly and froze them for about a week. I just threw them into a covered cast iron pot on warm for about an hour and served with rice. They tasted exactly as they did before freezing. Thanks, Julesong.
Tweaks
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These went together nicely and had a great texture, they were just too bland for even the kids taste buds. I think I will make them again but add some herbs and so forth to the meatballs. We subbed tomato soup for the cream of mushroom, but other than that followed the directions exactly.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
