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1
Mix the meat, eggs, corn chips, milk, black pepper.
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2
Mix well.
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3
Then add A-1 Sauce and minced dried onion.
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4
Cover and refrigerate at least two hours or overnight.
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5
In very large saucepan,add olive oil, garlic, chili powder, cumin, green chilies, white onions.
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6
Saute until onions are starting to turn brown.
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7
Add sugar, tomatoes and olives.
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8
Simmer about 15 minutes.
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9
Set Aside.
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10
Form meatballs, about 1 large tblsp.
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11
and roll between hands.
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12
Add flour or cornstarch in pie plate and roll each meat ball.
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13
Place on a tray.
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14
In large frying pan, melt margarine and add the meatballs, frying until light brown.
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15
Take out out on tray.
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16
Add the meat balls to the sauce and simmer about 10 minutes.
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17
In mixing bowl, add cooked rice, sour cream.
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18
and shredded cheese.
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19
Add 1 cup of the sauce to the rice and mix.
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20
Spray Pam in 9 X 13 pan or flat bottom casserole dish.
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21
Lay the mixed rice on the bottom, Gently pour the sauce over the rice with the meatballs.
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22
Preheat oven 375*.
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23
Cover and cook 40 minutes.
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24
Allow ten minutes more if rice is cold.
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25
Everything can be done the night before and refrigerated and then layered right before cooking.
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26
Note: If you want this spicier add cayenne pepper to the sauce or habanero chopped peppers.
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27
Passive work time includes 2 hrs refrigeration.
