Mariachi Beefballs and Rice
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egg, slightly beaten
can tomatoes, undrained
can green chiles, drained
MEXICAN RICE INGREDIENTS
can chopped green chiles
monterey jack cheese, cut into strips
grated parmesan cheese
In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 teaspoon salt.
Cover and refrigerate 1 hour.
Shape into 15 meatballs, using 2 rounded
tablespoons meat mixture for each.
Lightly roll meatballs in 2 tablespoons 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 tablespoon flour and 1 teaspoon salt, chili powder and cumin.
Add tomatoes, green chiles 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, chiles 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 350 oven for 25 minutes.
Sprinkle with parmesan cheese and top with meatballs and sauce.
Continue baking for 5 minutes or until cheese melts.