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How To make Mariachi Beefballs and Rice
2 lb Ground Beef
1 c Crushed Corn Chips
1/2 c Milk
1 ea Large Egg, Slightly Beaten
2 t Salt
2 1/2 T Unbleached Flour
2 T Butter or Margarine
2 c Sliced Onion
1 ea Clove Garlic, Crushed
1 t Chili Powder
1/4 t Powdered Cumin
19 oz (1 cn) Tomatoes, Undrained
4 oz (1 cn) Green Chilies,Drained
1/2 c Sliced Ripe Olives
1 x 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.
How To make Mariachi Beefballs and Rice's Videos
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This game-day dish packs a healthy twist - kale and greek yogurt! Slash a few calories without compromising flavor. Plus, a secret serving of greens guarantees your guests will crown you the host with the most 'veggies' !
Get the full recipe:
HOW TO MAKE CHICKEN PARMESAN | CHICKEN PARMIGIANA
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best, easy and delicious chicken parmesan , seriously the best!!!!! Pasta is my weakness and thanks to my husband I’m able to enjoy making this dish at home, (his recipe ????) I have not had any other chicken parmesan better than this one ???? seriously!!!!! So I hope you all enjoy it! Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
Check out my other pasta recipes:
Lasagna????????
Baked ziti????????
Chicken alfredo????????
Mac&Cheese????????
Green spaghetti ????????
Mexican spaghetti ????????
????Pots I use in my videos- calphalon
Blenders I use at the moment, Vitamix a3500 and Ninja BL770
All my utensils are from Walmart ????
Song at end of Videos: Lu-Ni Vamos ala oscuridad
Ingredients: 7 people
1 and 1/2 lb thin sliced chicken breast
3 eggs
1 tsp minced garlic
1 tsp salt
1 tsp black pepper
1/2 cup freshly chopped parsley (optional: extra to garnish)
1/2 c seasoned panko
1/2 c breadcrumbs
3/4 c Parmesan
1 lb thin spaghetti
48 oz Your choice of marinera sauce( my favorite brand are bertolli and prego!)
Italian seasoning
Olive oil
Vegetable oil
1 serving of love ????
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Worlds Greatest Chicken Soup | Pollo Verde | Matty Matheson | Just A Dash | EP 6
TODAY IS EVERYONES FAVOURITING WEDNESDAY ITS THE EVERY OTHER WEDNESDAY WHERE JUST A DASH COMES OUT!!!! WE ARE MAKING POZOLE VERDE DE POLLO AND ITS MAYBE MY BEST VIDEO IVE EVER MADE BUT I SAY THAT ABOUT EVERY VIDEO BUT THIS ONE IS SPECIAL AND WILL WARM YOU TO THE BONE! ALL OF THE PATIENCE YOU FREAKY DEAKY FREAKS ARE SHOWING BY HOLDING ON IS BEAUTY AND POWER AND I LOVE ALL YALL!!!!! LETS FUCKING GO
Applestone Meat Company shops are open 24/7 and sell fresh cut meat from vending machines. All of the meat is sourced from whole animals raised without added hormones or antibiotics by farmers who are committed to their well-being. Find Applestone stores in Stone Ridge and Hudson, New York. More info here:
SOUP
1 onion, chopped
1 green pepper, chopped
1 poblano, chopped
1 jalapeno pepper, chopped
1 cubanelle pepper, chopped
3 celery stalks, chopped
4 garlic cloves
2-3 tbsp canola oil
1 whole chicken, divided into 8 parts
salt
6 -8 tomatillos, husked and cut in half
5 cups chicken stock
2 cups canned hominy, drained and rinsed
GARNISH
1/2 white onion, finely chopped
1 avocado, sliced
3-4 radishes, diced
1 cup cilantro, chopped
1 cup Mexican crema or sour cream
DIRECTIONS
Place onion, peppers, celery, and garlic in a blender and pulse until smooth. Set aside
Set oven to broil.
Heat oil over medium-high in a heavy bottom pot or dutch oven.
Season chicken with salt. Place chicken parts in pot and brown, about two minutes per side. Work in batches to avoid crowding the pan.
Meanwhile, place tomatillo halves cut side down in a cast-iron pan. Broil until skins are charred and tomatillos have released their juices, about 5 minutes.
Remove chicken from pot. Add in onion, pepper mixture to the pot. Reduce heat to medium and continue to cook until the mixture becomes golden, about 30 minutes stirring often.
Place the chicken pieces back in the pot along with the tomatillos and all the juices that were released in the pan.
Pour chicken stock into the pot and increase heat to high. Bring to an immediate boil then reduce heat to low and cover. Simmer until chicken is cooked through and tender, about 90 minutes.
Season with salt and pepper. Pour in hominy and stir to warm through.
Divide into bowls and garnish with onion, avocado, radish, cilantro, and sour cream.
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Today on Eccentric Culinarian we prepare some authentic Hispanic dishes. First we prepare our traditional albondigas soup. Then we top things off with chile relleno smothered in verde sauce.
Intro Song: Eccentric Culinarian
Written By: Garrett Prado
Songs:
South Of The Border by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Mariachi Snooze by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Mariachiando
1:31
Doug Maxwell/Jimmy Fontanez
Country & Folk | Happy
Baila Mi Cumbia
1:43
Jimmy Fontanez/Media Right Productions
Jazz & Blues | Happy
Puerto Rico Me Llama
1:40
Jimmy Fontanez/Media Right Productions
Jazz & Blues | Happy
Fried Cheese
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