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    Meatball Chili Stew


    Source of Recipe


    Aunt Saunny

    1 cup Pace Picante Sauce
    1 lb. ground beef
    1/2 cup crushed tortilla chips
    1 egg, beaten
    1/4 tsp. garlic powder OR 2 cloves garlic, minced
    1 tbsp. vegetable oil
    2 tsp. chili powder
    1 can (28 oz.) whole peeled tomatoes, cut up
    1 can (about 15 oz.) red kidney beans, rinsed and drained
    Chopped fresh cilantro

    Directions:
    MIX thoroughly 1/2 cup picante sauce, beef, tortilla chips, egg and garlic powder. Shape firmly into 24 (1") meatballs. HEAT oil in saucepot. Add meatballs and cook until browned. Remove meatballs. ADD remaining picante sauce, chili powder, tomatoes and beans. Heat to a boil. Return meatballs to saucepot. Cover and cook over low heat 10 min. or until meatballs are done. Top with cilantro and additional crushed tortilla chips, if desired.
    Serves 6.

    Kitchen Clip:
    For super-convenience, use pre-cooked, frozen meatballs and just add all of the picante sauce to the stew.



 

 

 

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