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Source: Campbell's Recipes
Tagged With: 6 servings (4 meatballs each)
Meatball Chili Stew
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!
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Serves: 6 servings (4 meatballs each)
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 cup Pace® Picante Sauce
1 pound ground beef
1/2 cup crushed tortilla chips
1 egg, beaten
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 tablespoon Vegetable Oil
2 teaspoons chili powder
1 can (about 28 ounces) whole peeled tomatoes, cut up
1 can (about 15 ounces) red kidney beans, rinsed and drained
Chopped fresh cilantro leaves

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 the cilantro and additional crushed tortilla chips, if desired.

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