Yield: 8 Servings
|2 pounds||Lean ground beef|
|¼ cup||Onion, chopped|
|⅛ cup||Green pepper, chopped|
|1 dash||Cayenne pepper|
|½ cup||Frozen whole-kernal corn|
|2||Green onions, chopped|
|1 teaspoon||Southwest Seasoning's Ajo Picante seasoning **|
|½ cup||Plain bread crumbs|
|½ cup||Pace Picante sauce|
|2½ tablespoon||Green chilis, chopped|
|1 cup||Monterey Jack cheese, shredded|
|¼ cup||Black olives, sliced|
|1 cup||Chili sauce|
** I used 1 teaspoon of Schilling Mexican seasoning as a substitution for the Ajo Picante seasoning -- it tasted just fine. ** Preheat oven to 350 degrees. In a large bowl, combine the ground beef, onion, green pepper, garlic, salt, cayenne pepper, frozen corn, green onion, Ajo Picante seasoning, bread crumbs, eggs, picante sauce, green chilies, cheese, olives and chili sauce. Mix well with your hands.
Place into a greased 9- by 5-inch loaf pan and bake for about 1 to 1½ hours, until meat is no longer pink and juices run clear.
Chef Ernest Muniz Treet's Deli, Phoenix, Arizona. (c) Arizona Republic, 6/5/96.
Hunt and pecked by John Blackwell, Taylorsville, Utah, scooter@....