Recipe by barb-j
This is a recipe I received from my mother years ago. It is an appetizer which can be served either hot or cold with sturdy tortilla chips. I always get requests for this when I make it for someone new. It makes 3 loaves that freeze well.
Top Review by Secret Agent
I made one big loaf with half of the recipe. A little too much cumin but very good. I served it hot for supper. I don't know what it needs but maybe a little more pepper for more of a kick in the pants. We liked it a lot though. Made for PAC 2011.
- 2 eggs
- 2 slices firm texture bread, cut into cubes
- 1 beef bouillon cube, dissolved in
- 1 tablespoon hot water
- 1⁄2 cup taco sauce
- 2 1⁄2 cups grated sharp cheddar cheese (about 10oz.)
- 2 garlic cloves, minced
- 1 1⁄2 lbs pork sausage
- 1 lb ground turkey
- 1 (7 ounce) can whole green chilies
- 1 (4 ounce) cansliced black olives
- 3⁄4 teaspoon cumin seeds or 1⁄2 teaspoon ground cumin
Meat Seasoning Blend
- 2 tablespoons instant minced onion
- 1 teaspoon salt
- 1 1⁄2 teaspoons oregano
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon ground cumin
Directions See How It's Made
- Beat eggs in large bowl. Add bread, bouillon, ¼ C taco sauce, meat seasoning, 1 C cheese, garlic, sausage & ground turkey. Mix thoroughly.
- Scoop meat onto a 12" X 20" piece of foil. Pack meat into a 10" X 18" rectangle. Cut the meat (through the foil) into 3 rectangles, 6" X 10" each.
- Split chili's and pat dry, lay flat on center of meat. Top with remaining cheese, olives & cumin seed.
- Start from long side & roll together, pinch seam to seal in cheese. Peel off foil & place on a greased baking sheet (must have rim) then brush the tops with the remaining taco sauce.
- Bake 350 degrees for 45 minutes.
- Serve warm or chilled (cover and chill at least 2 hours) Logs may be frozen up to 3 months.