Cooking Directions

• Thoroughly mix 1/2 cup picante sauce, beef, tortilla chips, egg and parsley in a large bowl. Shape the beef mixture firmly into 18 (1 1/2-inch) meatballs.
• Heat the Italian sauce and remaining picante sauce in a 10-inch skillet over medium heat. Add the meatballs and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the meatballs are cooked through, stirring occasionally.
• Divide the meatballs and sauce evenly among the rolls.

Ingredients

• 1 cup Pace® Picante Sauce
• 1 pound ground beef
• 3 ounces ( about 1 cup) crushed tortilla chips
• 1 egg, beaten
• 1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
• 1.5 cups Prego® Traditional Italian Sauce
• 6 long hard roll, split