| 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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