2 lightly beaten eggs
1 can (10-oz) mild enchilada sauce
1 can (8-oz) tomatoes, cut-up
1 can (8-oz) kidney beans, drained
1 cup crushed corn chips
1/4 cup finely chopped green onion, including tops
2 tbsp freshly snipped parsley
1 tsp salt
1 tsp chili powder
1 lb lean ground beef
1 lb bulk pork sausage
1/2 cup shredded sharp American cheese
In a bowl combine the eggs with 2 tablespoons of the enchilada sauce, undrained tomatoes, kidney beans, corn chips, green onion, parsley, salt, and chili powder. When mixed well, add the ground beef and sausage, mixing well. Shape the mixture into a shape slightly smaller than the interior of the cooker being used. Place on rack in cooker, being careful sides do not touch. Place lid on cooker and cook on low setting for 10 hours.
Before serving, heat the remaining enchilada sauce in a saucepan and pass, along with the cheese for anyone who wants to use with the loaf. Garnish with additional sliced green onion, if desired.
Yield: 8 servings
1 can (8-oz) tomatoes, cut-up
1 can (8-oz) kidney beans, drained
1 cup crushed corn chips
1/4 cup finely chopped green onion, including tops
2 tbsp freshly snipped parsley
1 tsp salt
1 tsp chili powder
1 lb lean ground beef
1 lb bulk pork sausage
1/2 cup shredded sharp American cheese
In a bowl combine the eggs with 2 tablespoons of the enchilada sauce, undrained tomatoes, kidney beans, corn chips, green onion, parsley, salt, and chili powder. When mixed well, add the ground beef and sausage, mixing well. Shape the mixture into a shape slightly smaller than the interior of the cooker being used. Place on rack in cooker, being careful sides do not touch. Place lid on cooker and cook on low setting for 10 hours.
Before serving, heat the remaining enchilada sauce in a saucepan and pass, along with the cheese for anyone who wants to use with the loaf. Garnish with additional sliced green onion, if desired.
Yield: 8 servings
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