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MARIACHI BEEFBALLS AND RICE by www.country-cooking.com
2 lb Ground Beef
1 Clove Garlic, Crushed
1 c Crushed Corn Chips
1 tsp Chili Powder
1/2 c Milk
1/4 tsp Powdered Cumin
1 Large Egg, Slightly Beaten
19 oz (1 cn) Tomatoes, Undrained
2 tsp Salt
4 oz (1 cn) Green Chilies,Drained
2 1/2 tb Unbleached Flour
1/2 c Sliced Ripe Olives
2 tbsp Butter or Margarine
1 x Mexican Rice
2 c Sliced Onion
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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