Western Skillet Stew

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.