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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I use fresh salsa for this dish if I'm in the mood to make it, otherwise I use Goya pico de gallo. Maque Choux (Corn Maque Choux) makes a great accompaniment. Ingredients:
1/4 cup heavy cream |
1 large egg, beaten |
1 1/2 cups salsa, divided |
2 slices bread, crumbled |
1 lb lean ground beef |
1/4 cup chopped onion |
1/4 cup chopped poblano pepper |
3 ounces jalapeno jack cheese, grated |
1/2 teaspoon garlic powder |
1/2 teaspoon ground oregano |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon dried chipotle powder |
Directions:
1. Preheat oven to 350°F.
2. Combine egg, cream, 1/2 cup salsa, bread, and spices in the bowl of a food processor or blender.
3. Puree mixture until smooth.
4. Place the ground beef in a large bowl. Add the onion, peppers, cheese, and egg mixture; mix thoroughly.
5. Shape into a loaf and place in a greased baking dish.
6. Spread the remaining salsa evenly over the top.
7. Bake for about 1 hour or until cooked through.
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