Mariachi Beefballs & Rice
Submitted by Gheghe
Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThese aren’t your average meatballs. Crushed corn chips mixed into the ground beef give each beefball a toasty corn flavor and a texture that holds together without getting dense. After browning, they simmer in a chili-spiced tomato sauce loaded with green chilies, sliced olives, and cumin.
The Mexican rice underneath is really a layered casserole: seasoned rice, sour cream mixed with green chilies, and strips of Monterey Jack baked until melty and bubbling. It’s practically a meal on its own before the meatballs even go on top.
Browning the meatballs first, then building the sauce in the same pan, means all those crusty browned bits dissolve right into the tomato mixture. An hour of slow cooking lets the flavors meld together while the beefballs turn tender all the way through.
Pro Tips
- Refrigerate the meat mixture for a full hour before shaping. The corn chips need time to absorb the milk and soften
- Brown in batches so the pan stays hot. Crowding makes them steam instead of sear
- Cook the sauce covered for 30 minutes first, then add the meatballs and continue covered for 20, then uncover for the last 10 to thicken
- Assemble the rice casserole while the sauce simmers to time everything together
Variations
- Use ground turkey or pork in place of beef for a lighter version
- Swap Monterey Jack for pepper jack in the rice layers for more heat
- Top with fresh cilantro, diced avocado, and a squeeze of lime before serving
Ingredients
Directions
In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 teaspoon salt.
Cover and refrigerate 1 hour.
Shape into 15 meatballs, using 2 rounded tablespoons meat mixture for each.
Lightly roll meatballs in 2 tablespoons 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 ½ tablespoon flour and 1 teaspoon 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 mixture, 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, ½ sour cream-chili mixture and ½ cheese strips.
Repeat layers and top with remaining cup of rice.
Bake in moderate oven (350℉/180℃) for 25 minutes.
Sprinkle with Parmesan cheese and top with meatballs and sauce.
Continue baking for 5 minutes or until cheese melts.
Comments
