Western Skillet Stew

• 1 lb. lean ground beef (can substitute ground turkey or veal)
• 1/2 c. finely crushed tortilla chips
• 1 c. Pace picante sauce
• 1/2 c. thinly sliced green onion with tops
• 1 egg
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 1 tsp. salt
• 1 Tbsp. vegetable oil
• 1 (28 oz.) can whole tomatoes (undrained), coarsely chopped
• 1 (16 oz.) can kidney beans, rinsed and drained
• 1 c. beef broth
• 1 large green pepper, coarsely chopped
• 1 tsp. chili powder

1. Combine meat, crushed tortilla chips, 1/3 cup picante sauce, green onions, egg, garlic, 1 teaspoon of the cumin and salt; mix well.
2. Shape to form 1-inch meatballs.
3. Brown half of the meatballs in oil in 12-inch skillet until brown on all sides, 6 to 8 minutes.
4. Remove and reserve.
5. Repeat with remaining meatballs. Drain drippings from skillet.
6. Add tomatoes, beans, broth, green pepper and chili powder to skillet with remaining 2/3 cup picante sauce and remaining 1 teaspoon cumin.
7. Bring to a boil, stirring up browned bits from bottom of skillet.
8. Return meatballs to skillet.
9. Reduce heat; cover and simmer 10 minutes.
10. Serve with crumbled tortilla chips over stew.
11. Makes 6 servings, about 8 cups of stew.

lean ground beef, tortilla chips, picante sauce, onion, egg, garlic, ground cumin, salt, vegetable oil, tomatoes, kidney beans, beef broth, green pepper, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452653 (may not work)