Mariachi beefballs & rice

6 Servings

Ingredients

Quantity Ingredient
2 pounds Ground Beef
1 cup Crushed Corn Chips
½ cup Milk
1 each Large Egg, Slightly Beaten
2 teaspoons Salt
2½ tablespoon Unbleached Flour
2 tablespoons Butter or Margarine
2 cups Sliced Onion
1 each Clove Garlic, Crushed
1 teaspoon Chili Powder
¼ teaspoon Powdered Cumin
19 ounces (1 cn) Tomatoes, Undrained
4 ounces (1 cn) Green Chilies,Drained
½ cup Sliced Ripe Olives
1 x Mexican Rice
1 pint Dairy Sour Cream
4 ounces Can Chopped Green Chilies
3 cups Cooked Seasoned Rice
½ pounds Monterey Jack Cheese, cut into stripes
¼ cup Grated Parmesan Cheese

Directions

MEXICAN RICE

In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining ½ T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. MEXICAN RICE: Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, ½ sour cream-chili mixture and ½ cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts.

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