Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Ground Beef 1 ea Clove Garlic, Crushed
1 c Crushed Corn Chips 1 ts Chili Powder
1/2 c Milk 1/4 ts Powdered Cumin
1 ea Large Egg, Slightly Beaten 19 oz (1 cn) Tomatoes, Undrained
2 ts Salt 4 oz (1 cn) Green Chilies,Drained
2 1/2 tb Unbleached Flour 1/2 c Sliced Ripe Olives
2 tb Butter or Margarine 1 x Mexican Rice
2 c Sliced Onion

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 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 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:
1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese,
4 Oz (1 cn) Chopped Green cut into stripes
3 Cups Cooked Seasoned Rice Cheese
Combine sour cream, chilies 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 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.

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