Steps:
- 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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