1 lb. ground beef
1/3 c. crushed tortilla chips
1 c. salsa
1 egg
1/4 c. chopped cilantro
1/3 lb. Monterey Jack cheese
1 med. onion, chopped
1 clove garlic, minced
1 tbsp. vegetable oil
2 c. water
1 (14 1/2 or 16 oz.) can tomatoes, undrained
1 c. rice (regular)
1/2 tsp. ground cumin

Combine meat, chips, 1/3 cup salsa, egg, 2 tablespoons cilantro, mixing well. Cut cheese into 12 cubes (1/2 inch). Divide meat into 12 portions and mold around each cheese cube. Place on a baking sheet. Bake at 450 degrees until browned, about 15 minutes.

While meatballs bake, saute onion and garlic in oil in a large skillet until tender. Add water, tomatoes, rice, remaining 2/3 cup salsa and cumin. Simmer uncovered 10-12 minutes. Add meatballs; cover and heat through. Sprinkle with remaining 2 tablespoons cilantro. Makes 4 servings.