Mariachi Beefballs and Rice1
By Just A Pinch KitchenCrew
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- 2 lb
- ground beef
- 1 c
- corn chips, crushed
- 1/2 c
- 1 large
- egg, slightly beaten
- 2 tsp
- 2 1/2 Tbsp
- unbleached flour
- 2 Tbsp
- 2 c
- onion, sliced
- garlic clove, crushed
- 1 tsp
- chili powder
- 1/4 tsp
- powdered cumin
- 19 oz
- can tomatoes, undrained
- 4 oz
- can green chiles, drained
- 1/2 c
- sliced ripe olives
- mexican rice
- 1 pt
- sour cream
- 4 oz
- can chopped green chiles
- 3 c
- cooked seasoned rice
- 1/2 lb
- monterey jack cheese, cut into strips
- 1/4 c
- grated parmesan cheese
MEXICAN RICE INGREDIENTS
1In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 teaspoon salt.
2Cover and refrigerate 1 hour.
3Shape into 15 meatballs, using 2 rounded
tablespoons meat mixture for each.
4Lightly roll meatballs in 2 tablespoons flour, coating completely.
5In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
6Remove meatballs from frying-pan as they are browned.
7In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
8In small bowl, combine remaining 1/2 tablespoon flour and 1 teaspoon salt, chili powder and cumin.
9Stir into onions.
10Add tomatoes, green chiles and olives.
11Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes.
12Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
13Uncover and continue cooking slowly 10 minutes.
14Serve meatballs and sauce over hot mexican rice.
15MEXICAN RICE: Combine sour cream, chiles and salt.
16In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips.
17Repeat layers and top with remaining cup of rice.
18Bake in 350 oven for 25 minutes.
19Sprinkle with parmesan cheese and top with meatballs and sauce.
20Continue baking for 5 minutes or until cheese melts.