Mariachi Beefballs And Rice

Servings: 6
Ingredients:

2 lb Ground Beef
1 c  Crushed Corn Chips
1/2 c  Milk
1 ea Large Egg, Slightly Beaten
2 t  Salt
2 1/2 T  Unbleached Flour
2 T  Butter or Margarine
2 c  Sliced Onion
1 ea Clove Garlic, Crushed
1 t  Chili Powder
1/4 t  Powdered Cumin
19 oz (1 cn) Tomatoes, Undrained
4 oz (1 cn) Green Chilies,Drained
1/2 c  Sliced Ripe Olives
1 x  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 1/2 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:
1 Pint Dairy Sour Cream 1/2 lb
Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green
cut into stripes 3 Cups
Cooked Seasoned Rice Cheese
Combine sour cream, chilies and salt. in 13 x 9-inch
baking pan, layer 1 cup cooked rice, 1/2 sour
cream-chili mixture and 1/2 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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