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Wild Enchilada Meatballs and Spanish Rice


1 can (10 3/4 oz.) condensed tomato soup
2 soup cans hot water
1 1/4 cups long grain white rice
1 tablespoon butter
3 chicken bouillon cubes
1/2 -1 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 pound lean ground beef
1 egg
1/2 cup crushed saltine crackers or dry bread crumbs
1 tablespoon dehydrated onion flakes
1 teaspoon beef bouillon granules
1/4 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
1 can (15 oz.) enchilada sauce
refried beans
shredded Mozzarella cheese
chopped green onions and sour cream to garnish


RICE: Combine first 8 ingredients and bring to a boil. Cover, reduce heat to simmer and simmer 30 minutes. Turn off heat and allow rice to sit undisturbed for 5-10 minutes longer.

MEATBALLS: Combine next 7 ingredients and mix well. Place mixture on baking sheet with edges and pat firmly into a 6-inch square 1-inch thick. Cut into 36 pieces. Bake at 425 F for 15-25 minutes or until meat is cooked through. Separate meatballs.

TO SERVE: Place rice, meatballs and hot refried beans on plate. Spoon enchilada sauce over meat; sprinkle with cheese; and garnish with green onions and sour cream. Serves 6.

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