Mariachi Beefballs And Rice

This hearty dish combines tender, seasoned beef meatballs with a rich, spicy tomato sauce featuring green chilies and olives. The meatballs are browned for texture then slow-cooked to absorb the flavors of cumin and chili powder. They are served atop a comforting Mexican rice casserole layered with sour cream and melted Monterey Jack cheese. It is a robust, family-friendly meal that balances savory protein with creamy, cheesy sides.

Cooking Method: Baking, Boiling, Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 799.2

Description

This hearty dish combines tender, seasoned beef meatballs with a rich, spicy tomato sauce featuring green chilies and olives. The meatballs are browned for texture then slow-cooked to absorb the flavors of cumin and chili powder. They are served atop a comforting Mexican rice casserole layered with sour cream and melted Monterey Jack cheese. It is a robust, family-friendly meal that balances savory protein with creamy, cheesy sides.

Ingredients

Ground Beef
Garlic, Crushed
Crushed Corn Chips
Chili Powder
Milk
Ground Cumin
Egg, Slightly Beaten
Tomatoes, Undrained (1 can)
Salt
Green Chilies, Drained (1 can)
Unbleached Flour
Sliced Ripe Olives
Butter or Margarine
Sliced Onion
Dairy Sour Cream
Monterey Jack Cheese
Cooked Seasoned Rice
Parmesan Cheese

Directions

1
In a large bowl, combine ground beef, crushed corn chips, milk, egg, 1 teaspoon salt, and crushed garlic. Mix gently until just combined.
2
Cover the bowl and refrigerate the meat mixture for 1 hour to firm up.
3
Preheat oven to 350°F (175°C).
4
Shape the chilled meat mixture into 15 meatballs, using about 2 rounded tablespoons of mixture for each.
5
Lightly roll each meatball in 2 tablespoons of flour, coating completely.
6
In a large frying pan, melt butter over medium-high heat. Cook meatballs in batches until evenly browned on all sides.
7
Remove browned meatballs from the pan and set aside.
8
In the same frying pan, reduce heat to medium. Add sliced onion and cook for about 5 minutes, stirring occasionally, until softened.
9
In a small bowl, mix remaining 1/2 tablespoon flour, 1/2 teaspoon salt, chili powder, and cumin.
10
Stir the flour-spice mixture into the onions in the pan and cook for 1 minute.
11
Add undrained tomatoes, drained green chilies, and sliced olives to the pan.
12
Bring the sauce to a boil, stirring constantly. Reduce heat to low, cover tightly, and simmer for 30 minutes.
13
Add the browned meatballs to the tomato mixture. Cover tightly and simmer slowly for 20 minutes.
14
Uncover and continue cooking slowly for another 10 minutes to allow flavors to meld.
15
While the meatballs cook, prepare the rice: In a bowl, combine sour cream, chopped green chilies (if using extra), and salt.
16
In a 13x9-inch baking pan, layer 1 cup of cooked seasoned rice.
17
Spread half of the sour cream-chili mixture over the rice, then top with half of the Monterey Jack cheese strips.
18
Repeat layers with another cup of rice, the remaining sour cream mixture, and half of the remaining cheese.
19
Top with the remaining cup of rice and remaining cheese.
20
Bake the rice casserole for 25 minutes.
21
Sprinkle Parmesan cheese over the rice casserole.
22
Top the rice casserole with the hot meatballs and sauce.
23
Return to oven and bake for 5 more minutes, or until cheese is melted and bubbly.
24
Serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 799.2kcal

% Daily Value *
Total Fat 43.3g67%
Saturated Fat 16.4g82%
Cholesterol 270.9mg91%
Sodium 2450.0mg103%
Total Carbohydrate 31.5g11%
Dietary Fiber 3.7g15%
Sugars 8.8g
Protein 67.6g136%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mariachi-beefballs-and-rice/