INGREDIENTS

INSTRUCTIONS

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.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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