mariachi beefballs and rice

How To Make mariachi beefballs and rice

• 1

  In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 teaspoon salt.
• 2

  Cover and refrigerate 1 hour.
• 3

  Shape into 15 meatballs, using 2 rounded tablespoons meat mixture for each.
• 4

  Lightly roll meatballs in 2 tablespoons flour, coating completely.
• 5

  In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
• 6

  Remove meatballs from frying-pan as they are browned.
• 7

  In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
• 8

  In small bowl, combine remaining 1/2 tablespoon flour and 1 teaspoon salt, chili powder and cumin.
• 9

  Stir into onions.
• 10

  Add tomatoes, green chiles and olives.
• 11

  Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes.
• 12

  Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
• 13

  Uncover and continue cooking slowly 10 minutes.
• 14

  Serve meatballs and sauce over hot mexican rice.
• 15

  MEXICAN RICE: Combine sour cream, chiles and salt.
• 16

  In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips.
• 17

  Repeat layers and top with remaining cup of rice.
• 18

  Bake in 350 oven for 25 minutes.
• 19

  Sprinkle with parmesan cheese and top with meatballs and sauce.
• 20

  Continue baking for 5 minutes or until cheese melts.
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