Recipe - Mariachi Beefballs And Rice

2 pound Ground Beef
1 cup Crushed Corn Chips
One half cup Milk
1 Large Egg, Slightly Beaten
2 teaspoon Salt
2 One half tablespoon Unbleached Flour
2 tablespoon Butter or Margarine
2 cup Sliced Onion
1 Clove Garlic, Crushed
1 teaspoon Chili Powder
One fourth teaspoon Powdered Cumin
19 ounce (1 cn) Tomatoes, Undrained
4 ounce (1 cn) Green Chilies,Drained
One half cup Sliced Ripe Olives
Mexican Rice

MEXICAN RICE
1 pt Dairy Sour Cream
4 ounce Can Chopped Green Chilies
3 cup Cooked Seasoned Rice
One half pound Monterey Jack Cheese,
cut into stripes
One fourth cup Grated Parmesan Cheese

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 fryingpan, cook meatballs in hot
butter, half at a time, stirring until evenly browned. Remove meatballs
from fryingpan as they are browned. In same fryingpan, cook onion and
garlic about 5 minutes, stirring occasionally. In small bowl, combine
remaining One half 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 9inch baking pan, layer 1 cup cooked rice, One half sour creamchili
mixture and One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini