Title: Beefballs and Rice
Categories: Blank
Yield: 6 Servings

2	lb	Ground Beef
1	c	Crushed Corn Chips
1/2	c	Milk
1	lg	Egg, Slightly Beaten
2	ts	Salt
2 1/2	tb	Unbleached Flour
2	tb	Butter Or Margarine
2	c	Sliced Onion
1		Clove Garlic, Crushed
1	ts	Chili Powder
1/4	ts	Powdered Cumin
19	oz	Tomatoes, Undrained
4	oz	Diced Green Chilies, Drained
1/2	c	Sliced Ripe Olives
MEXICAN RICE
1	pt	Sour Cream
1/2	lb	Monterey Jack Cheese *
4	oz	Diced Green Chilies
1/4	c	Grated Parmesan Cheese
3	c	Cooked Seasoned Rice

* Monterey Jack cheese should be cut into strips. ~------------------------------------------------------------------------- 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: 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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