Western Skillet Stew
1 lb. lean ground beef
1/2 c. finely crushed tortilla chips
1 c. picante sauce
1/2 c. thinly sliced green onions
2 cloves garlic, minced
2 t. ground cumin
1 t. salt
1 T. vegetable oil
1 (28-oz.) can whole tomatoes, chopped
1 (16-oz.) can kidney beans, rinsed
1 c. beef broth
1 lg. green pepper, chopped
1 tsp. chili powder
Combine meat, crushed tortilla chips, 1/3 cup of Picante sauce, onions, egg, garlic, 1 teaspoon cumin and salt. Mix well. Shape into 1 inch meatballs. Brown meatballs in oil until brown on all sides. Remove and reserve. Drain drippings from pan.
Add tomatoes, beans, broth, pepper and chili powder to skillet along with remaining 2/3 cup Picante sauce and remaining 1 teaspoon cumin. Bring to a boil, stirring up browned bits from bottom of skillet. Return meatballs. Reduce heat, cover and simmer 10 minutes. Serve with additional picante sauce.