2 lb Ground Beef
1 c  Crushed Corn Chips
1/2 c  Milk
1    Large Egg, Slightly Beaten
2 ts Salt
2 1/2 tb Unbleached Flour
2 tb Butter or Margarine
2 c  Sliced Onion
1    Clove Garlic, Crushed
1 ts Chili Powder
1/4 ts Powdered Cumin
19 oz (1 cn) Tomatoes, Undrained
4 oz (1 cn) Green Chilies,Drained
1/2 c  Sliced Ripe Olives
Mexican Rice

–MEXICAN RICE–
1 pt Dairy Sour Cream
4 oz Can Chopped Green Chilies
3 c Cooked Seasoned Rice
1/2 lb Monterey Jack Cheese,
-cut into stripes
1/4 c Grated Parmesan Cheese

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.