Microwave Mexican Meatball Casserole Recipe

• 1 pound grnd round
• 1/2 c. dry bread crumbs
• Salt to taste
• Chili pwdr
• 3 tbsp. instant chopped onion
• 2 tbsp. parsley flakes
• 1 egg
• 3 tbsp. catsup
• 15 1/2 ounce. can red beans, undrained
• 16 ounce. can whole tomatoes, undrained and minced
• 1/2 c. converted rice
• 1/2 teaspoon garlic pwdr
• 1/8 teaspoon cayenne

1. Combine grnd round, bread crumbs, cayenne, salt, 1 tsp.
2. chili pwdr, instant onion, parsley flakes, egg and catsup; mixing well.
3. Shape into 12 balls.
4. Arrange balls in a circle in a 2 qt casserole.
5. Set aside.
6. Combine kidney beans and liquid, tomatoes, rice, 1 Tbsp.
7. chili pwdr and garlic pwdr.
8. Mix well.
9. Spoon into center of casserole and over meatballs.
10. Cover with plastic wrap.
11. Microwave at 50% power (medium) for 30 to 35 min or possibly till rice is tender.
12. Makes 6 generous servings.

bread crumbs, salt, chili pwdr, onion, parsley flakes, egg, catsup, red beans, tomatoes, rice, garlic, cayenne

Taken from cookeatshare.com/recipes/microwave-mexican-meatball-casserole-28621 (may not work)