mariachi beefballs and rice

How To Make mariachi beefballs and rice

• Step 1
  In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 teaspoon salt.
• Step 2
  Cover and refrigerate 1 hour.
• Step 3
  Shape into 15 meatballs, using 2 rounded tablespoons meat mixture for each.
• Step 4
  Lightly roll meatballs in 2 tablespoons flour, coating completely.
• Step 5
  In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
• Step 6
  Remove meatballs from frying-pan as they are browned.
• Step 7
  In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
• Step 8
  In small bowl, combine remaining 1/2 tablespoon flour and 1 teaspoon salt, chili powder and cumin.
• Step 9
  Stir into onions.
• Step 10
  Add tomatoes, green chiles and olives.
• Step 11
  Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes.
• Step 12
  Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
• Step 13
  Uncover and continue cooking slowly 10 minutes.
• Step 14
  Serve meatballs and sauce over hot mexican rice.
• Step 15
  MEXICAN RICE: Combine sour cream, chiles and salt.
• Step 16
  In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips.
• Step 17
  Repeat layers and top with remaining cup of rice.
• Step 18
  Bake in 350 oven for 25 minutes.
• Step 19
  Sprinkle with parmesan cheese and top with meatballs and sauce.
• Step 20
  Continue baking for 5 minutes or until cheese melts.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!