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 Recipe for Mariachi Beefballs & Rice is one of thousands in the Recipes-to-go Beef Cookbook.


Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.



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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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Mariachi Beefballs & Rice recipe - a tasty recipe for you to add to your collection!

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Anonymous



Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.

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I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.

Heywood Broun



Mariachi Beefballs & Rice

Hunger: One of the few cravings that cannot be appeased with another solution.

Irwin Van Grove






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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