1 lb. lean ground beef
1/2 c. crushed tortilla chips
1 c. Picante sauce
1/2 c. sliced green onions
1 egg
2 garlic cloves, minced
1 tsp. salt and 2 tsp. cumin
1 tbsp. vegetable oil
1 (28 oz.) can whole tomatoes, undrained and chopped
1 (16 oz.) can kidney beans, drained
1 c. beef broth
1 lg. green pepper, chopped
1 tsp. chili powder

Combine meat, chips, 1/2 cup of the picante sauce, green onions, egg, garlic, 1 teaspoon salt, 1 teaspoon cumin. Mix well. Shape into 1 inch balls. Brown in oil. Remove. Drain drippings, 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. Return meatballs to skillet. Cover and simmer 10 minutes.