Categories: Ground beef, Rice/grains, Beef 
      Yield: 6 servings 
  
      2 lb Ground Beef                         1 ea Clove Garlic, Crushed 
      1 c  Crushed Corn Chips                  1 ts Chili Powder 
    1/2 c  Milk                              1/4 ts Powdered Cumin 
      1 ea Large Egg, Slightly Beaten         19 oz (1 cn) Tomatoes, Undrained 
      2 ts Salt                                4 oz (1 cn) Green Chilies,Drained 
  2 1/2 tb Unbleached Flour                  1/2 c  Sliced Ripe Olives 
      2 tb 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.