Meatball chili stew
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Picante Sauce |
| 1 | pounds | Ground Beef |
| ½ | cup | Tortilla Chips, Crushed |
| 1 | Egg, Beaten | |
| ¼ | teaspoon | Garlic Powder |
| 1 | teaspoon | Oil |
| 2 | teaspoons | Chili Powder |
| 1 | can | Whole Tomatoes (28 Oz), Peeled |
| 1 | can | Kidney Beans, Canned, Drained |
| Fresh Cilantro, Chopped | ||
Directions
1)Mix ½ of the Picante Sauce, beef, chips, egg and garlic powder thoroughly and shape firmly into 24 (1") meatballs. 2)In a Dutch oven over medium high heat, heat the oil. COok meatballs in 2 batches until evenly browned. Set meatballs aside. Pour off fat. 3)Add remaining picante sauce, chili powder, tomatoes and beans. Heat to a boil. Return meatballs to the pan. Cover and cook over low heat for 10 minutes or until meatballs are done. Top with cilantro and additional crushed tortilla chips Recipe by: Pace Picante Newsletter Posted to MC-Recipe Digest V1 #481 by Rick Grunwald <rgrun@...> on Feb 11, 1997.