Ingredients:
For the meat ~
Just over a pound of 70/30 ground beef
1 cup diced onions
1 cup diced green, yellow, orange, and red peppers
Taco seasoning: chili powder, ground cumin, ground black pepper, garlic powder
For the cake~
canola oil spray
corn chips smashed into small pieces
about a cup of your favorite salsa
2 cups of shredded extra sharp cheddar cheese
2 jalapenos, sliced
fresh vegetables diced up: bell pepper and red onion
dollop of sour cream
Several tablespoons of Wishbone Deluxe French salad dressing
For serving~
Shredded lettuce
Diced tomatoes
Preheat the oven to 275 degrees Fahrenheit.
I then added the meat, vegetables, and seasoning to my best T-Fal fry pan, stirred it frequently and broke up the meat until cooked through, about 15 minutes. I drained the grease before creating the cake.
In a ten-inch spring-form cheesecake pan sprayed with canola oil, I began the first layer with the crushed chips,
then the meat,
then the fresh vegetables and salsa,
then the shredded cheese.
I did another layer of all the items, and then topped it with the remaining meat.
About a half hour at 275 and the cheese had melted just enough. You could go longer if you want but keep an eye on it - you don't want anything to burn.
I took the side of the cake pan off and served each wedge over a bed of shredded lettuce and diced tomatoes, and topped with sour cream. The dressing is optional, sometimes I like it and sometimes (like when the cheese is good and melty) I don't need it.
Steven Raichlan adds black beans to this dish, and I would have also except I didn't have any when I made it.
Blessings and peace to you and yours; let me know if you liked this one!
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