These spicy meatballs are made with tortilla chips for bold southwest taste...mix them with picante, beans and tomatoes, and you've got a family-pleasing stew that's ready in a snap!
cost per recipe: $6.55
The price is determined by the national average.
cup Pace® Picante Sauce - Medium
pound ground beef
ounces tortilla chips, crushed (about 1/2 cup)
teaspoon garlic powder or 1 clove garlic, minced
tablespoon vegetable oil
teaspoons chili powder
can (about 28 ounces) whole peeled tomatoes, cut up
can (about 15 ounces) kidney beans, rinsed and drained
Thoroughly mix 1/2 cup picante sauce, beef, tortilla chips, egg and garlic powder in a large bowl. Shape the mixture firmly into 24 (1-inch) meatballs.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the saucepot. Pour off any fat.
Stir the remaining picante sauce, chili powder, tomatoes and beans in the saucepot and heat to a boil. Return the meatballs to the saucepot. Reduce the heat to low. Cover and cook for 10 minutes or until the meatballs are cooked through. Top with chopped fresh cilantro and additional crushed tortilla chips, if desired.