Mariachi Meatball and Rice Casserole
A sour cream, chile and rice mixture, layered with Monterey Jack cheese, forms the crust in this tasty South-of-the-Border meatball casserole.
3 cups water
1/2 teaspoon salt
1 1/2 cups uncooked long grain rice
2 cups sour cream
2 (4-ounce) cans diced green chiles - divided use
2 pounds lean ground beef
1 cup crushed corn chips
1/2 cup milk
1 large egg, beaten
1 teaspoon salt
2 tablespoons butter
2 onions, sliced
1 garlic clove, crushed
1 1/2 teaspoons all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 tomatoes, chopped
1/2 cup sliced black olives
8 ounces Monterey Jack cheese, sliced (or 2 cups shredded)
- In a saucepan, bring water and salt to boiling, add rice and reduce the heat, cover, and cook on low for 20 minutes. Remove from heat.
- Stir in sour cream, and 1/2 of the green chiles. Pour into a greased 13x9x2-inch baking dish.
- Meanwhile, in large bowl combine ground beef with crushed corn chips, milk, beaten egg, and salt. Shape into meatballs.
- In a skillet cook the meatballs in butter, until evenly browned and remove.
- Next, cook sliced onion and crushed garlic clove in the skillet (with lid), about 5 minutes.
- In a small bowl combine flour, salt, chili powder, and cumin. Stir into the onion mixture. Add chopped tomatoes, remaining green chiles and sliced black olives. Add the meatballs, bring to a boil, reduce the heat, cover and simmer for 20 minutes.
- Layer sliced Monterey Jack cheese over the rice, add the meatball mixture, and bake at 350°F (175°C) for 25 minutes.
Makes 8 servings.