Mariachi Beefballs And Rice

---------- Recipe via Meal-Master (tm) v8.02

Title: Mariachi Beefballs And Rice
Categories: Hamburger, Mexican
Yield: 6 servings

2 lb Ground beef
1/2 c Milk
2 ts Salt
2 tb Butter or margarine
Clove garlic, crushed
1/4 ts Powdered cumin
4 oz (1 cn) green chilies,drained
Mexican rice
1 c Crushed corn chips
1 lg Egg, slightly beaten
2 1/2 tb Unbleached flour
2 c Sliced onion
1 ts Chili powder
19 oz (1 cn) tomatoes, undrained
1/2 c Sliced ripe olives
MEXICAN RICE:
1 pt Dairy sour cream
1/2 lb Monterey Jack cheese,
Cut in strips
3 c Cooked seasonned rice
4 oz Green chillies, drained and
Chopped
Salt to taste
Parmesan cheese

In large bowl, lightly combine ground beef with corn chips, milk, egg
and 1
ts salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2
rounded tablespoons meat mixture for each. Lightly roll meatballs in 2
tb
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 tb flour and 1 ts 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 mixture, 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 a 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'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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