1)Mix 1/2 of the Picante Sauce, beef, chips, egg and garlic powder thoroughly and shape firmly into 24 (1") meatballs. 2)In a Dutch oven over medium high heat, heat the oil. COok meatballs in 2 batches until evenly browned. Set meatballs aside. Pour off fat. 3)Add remaining picante sauce, chili powder, tomatoes and beans. Heat to a boil. Return meatballs to the pan. Cover and cook over low heat for 10 minutes or until meatballs are done. Top with cilantro and additional crushed tortilla chips Recipe by: Pace Picante Newsletter Posted to MC-Recipe Digest V1 #481 by Rick Grunwald
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|Serving Size: 1 Serving (611g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1061 (75%)|
|Amt Per Serving||% DV|
|Total Fat 117.8g||157 %|
|Saturated Fat 44g||220 %|
|Monounsaturated Fat 41.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 445.9mg||137 %|
|Sodium 1364.9mg||47 %|
|Potassium 1193.9mg||31 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 5g|
|Protein 75g||107 %|
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Calories per serving: 1419
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