Title: Mariachi Beefballs and Rice
Categories: Beef Meat
Yield: 6 Servings
| 2 | lb | Ground beef |
| 1/2 | c | Milk |
| 2 | ts | Salt |
| 2 | tb | Butter or margarine |
| 1 | | Clove garlic, crushed |
| 1/4 | ts | Powdered cumin |
| | | Mexican rice |
| 1 | c | Crushed corn chips |
| 1 | | Large egg, slightly beaten |
| 2 1/2 | tb | Unbleached flour |
| 2 | c | Sliced onion |
| 1 | ts | Chili powder |
| 1/2 | c | Sliced ripe olives |
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 Chilies
1/4 Cup Grated Parmesan 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.