Mariachi Beefballs & Rice Recipe




Mariachi Beefballs & Rice Ingredients

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

MEXICAN RICE

1 pt Dairy Sour Cream
4 oz Can Chopped Green Chilies
3 cup Cooked Seasoned Rice
1/2 lb Monterey Jack Cheese,
-cut into stripes
1/4 cup Grated Parmesan Cheese

A Recipe for
Mariachi Beefballs & Rice

 

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This is a recipe for Mariachi Beefballs & Rice from the recipe cookbook of Recipes-to-go (Beef)


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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare




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"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Charles Pierre Monselet



Mariachi Beefballs & Rice

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Nora Ephron






Mariachi Beefballs & Rice Directions

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: 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.

Serves: 6

 

 

 

 

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