| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Tex-Mex | Chili, Fast/easy, Meatballs, Southwest, Tex-mex | 2 | Servings |
INGREDIENTS
| 1 | c | Picante Sauce |
| 1 | lb | Ground Beef |
| 1/2 | c | Tortilla Chips, Crushed |
| 1 | Egg, Beaten | |
| 1/4 | ts | Garlic Powder |
| 1 | ts | Oil |
| 2 | ts | Chili Powder |
| 1 | cn | Whole Tomatoes (28 Oz), Peeled |
| 1 | cn | Kidney Beans, Canned, Drained |
| Fresh Cilantro, Chopped |
INSTRUCTIONS
1)Mix 1/2 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@innet.com> on Feb 11, 1997.
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