| 2 lb Lean ground beef | | 14 cup Onion, chopped | | 1/8 cup Green pepper, chopped | | 1 tsp Salt | | 1 dsh Cayenne pepper | | 1/2 cup Frozen whole-kernal corn | | 2 x Green onions, chopped | | 1 tsp Southwest Seasoning's Ajo Picante seasoning ** | | 1/2 cup Plain bread crumbs | | 2 lrg Eggs | | 1/2 cup Pace Picante sauce | | 2 1/2 tbl Green chilis, chopped | | 1 cup Monterey Jack cheese, shredded | | 1/4 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 1 1/2 hours, until meat is no longer pink and juices run clear. |
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