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.
1 cup Pace® Picante Sauce1 pound ground beef3 ounces ( about 1 cup) crushed tortilla chips1 egg, beaten1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes1.5 cups Prego® Traditional Italian Sauce6 long hard roll, split
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