Western Skillet Stew - cooking recipe

Ingredients

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

Preparation

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