| 1 | In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. |
| 2 | Cover and refrigerate 1 hour. |
| 3 | Shape into 15 meatballs, using 2 rounded tablespoons meat mixture for each. |
| 4 | Lightly roll meatballs in 2 t flour, coating completely. |
| 5 | In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. |
| 6 | Remove meatballs from frying-pan as they are browned. |
| 7 | In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. |
| 8 | In small bowl, combine remaining ?t flour and 1 t salt, chili powder and cumin. |
| 9 | Stir into onions. |
| 10 | Add tomatoes, green chilies and olives. |
| 11 | Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. |
| 12 | Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. |
| 13 | Uncover and continue cooking slowly 10 minutes. |
| 14 | Serve meatballs and sauce over hot mexican rice. |
| 15 | Mexican rice: 1 pint dairy sour cream ?lb monterey jack cheese, 4 oz (1 cn) chopped green cut into stripes chilies ?cup grated parmesan 3 cups cooked seasoned rice cheese combine sour cream, chilies and salt. |
| 16 | In 13 x 9-inch baking pan, layer 1 cup cooked rice, ?sour cream-chili mixture and ?cheese strips. |
| 17 | Repeat layers and top with remaining cup of rice. |
| 18 | Bake in moderate oven (350 °F). |
| 19 | For 25 minutes. |
| 20 | Sprinkle with parmesan cheese and top with meatballs and sauce. |
| 21 | Continue baking for 5 minutes or until cheese melts |
