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MEXICAN MEATBALL CASSEROLE 
1 lb. ground beef
1/2 c. fine dry bread crumbs
1 tbsp. instant onion
2 tsp. Worcestershire sauce
1 egg
15 oz. can pinto beans, undrained
10 oz. mild enchilada sauce
1 c. shredded American cheese
1/2 c. crushed corn chips

Heat oven to 350 degrees. In 3 quart bowl combine all meatball ingredients; mix well. Form into 30 (1 1/4") balls. Place on 15"x10" jelly roll pan. Bake for 25 to 30 minutes or until evenly browned. Drain in greased 1 1/2 quart casserole. Stir together meatballs, beans, enchilada sauce and 1/2 cup cheese. Top with remaining cheese and corn chips. Return to oven. Bake 30 to 40 minutes or until bubbly around edges. Yield: 6 servings.
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