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Ingredients
- 3 tablespoons olive oil
- 1 cup finely chopped onions
- 1 red bell pepper, finely chopped
- 2-3 jalapenos, minced
- 2 garlic cloves, minced
- 2 tablespoons mild chili powder (we actually think it could use more)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons cumin
- 1 28-oz can tomatoes, drained and crushed
- 1 1/2 lb. Ground beef
- 1/2 lb. Ground pork
- 1 cup dry bread crumbs
- 2 eggs, beaten
- 1 cup canned or defrosted frozen corn, drained
- 3 green onions, sliced
- 8 ounces medium-sharp cheddar cheese
Details
Servings 1
Adapted from blogs.salon.com
Preparation
Step 1
Preheat the oven to 350 degrees.
Warm the olive oil in a skillet, and add the onions, red bell pepper, jalapeno, garlic, chili powder, salt, oregano and cumin.
Cook covered over low heat for 10 minutes. Add the tomatoes, re-cover, cook another ten minutes. Let cool to room temperature.
Combine the beef and pork in a large bowl. Add the tomato mixture, bread crumbs, and eggs and mix together. Add the corn and green onions.
Transfer to a baking dish and form into a flat loaf. (It’ll be pretty loose.) Bake for about an hour and 20 minutes. Pour off the fat, (if you’re feeling ambitious) sprinkle the cheese on the top, and stick it back in the oven for just along enough for the cheese to melt.
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