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 t Chili Powder
1/2 c Milk 1/4 t Powdered Cumin
1 ea Large Egg, Slightly Beaten 19 oz (1 cn) Tomatoes, Undrained
2 t Salt 4 oz (1 cn) Green Chilies,Drained
2 1/2 T Unbleached Flour 1/2 c Sliced Ripe Olives
2 T 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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