1 lb. beef, ground
1/2 c. finely crushed corn chips
1/2 c. finely chopped onions
1 pkg. (1.5 oz.) taco seasoning
1/4 tsp. pepper
2 tbsp. salad oil
1 can (11 oz.) nacho cheese soup
3/4 c. clear beef broth

In medium bowl, mix beef, chips, onions, taco seasoning and pepper, mix well. Shape into 24 meatballs.

In 10 inch skillet over medium heat in hot oil, brown meatballs, spoon off fat. Stir in soup, broth, cumin and garlic powder. Reduce heat to low. Cover, simmer 10 minutes or until done. Serve over noodles or rice.