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Meatball Chili Stew

Source of Recipe

Aunt Saunny

Prep Time: 15 min. - Cook Time: 25 min.


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.) kidney beans, drained
Chopped fresh cilantro

MIX thoroughly 1/2 cup picante sauce, beef, tortilla chips, egg and garlic. 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:
Top servings of this spicy, savory stew with a spoonful of sour cream and some shredded cheese, if desired. Accompany with warm flour tortillas and a tossed green salad topped with sliced mandarin oranges. Scoop vanilla ice cream and top with some cinnamon for dessert