Cheese Ball Casserole A La Mexican
|Lean ground pork||1 Pound, cooked until lightly browned and drained|
|Ground ham||1⁄2 Pound, smoked|
|Green pepper||1 , finely chopped|
|Onion||1 Small, finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Snipped parsley||2 Tablespoon|
|Canned tomatoes||16 Ounce, drained (1 Can)|
|Tomato juice||2 Tablespoon|
|Seedless raisins||1⁄2 Cup (8 tbs) (Use Dark Ones)|
|Chopped green olives||1⁄4 Cup (4 tbs)|
|Tortillas||1 Tablespoon, shredded|
|Sharp cheddar cheese||1⁄2 Pound, thinly sliced|
|Egg||1 , beaten|
Mix pork and ham thoroughly; blend in green pepper, onion, garlic, parsley, tomatoes, tomato juice, sugar, salt, pepper, raisins, olives, capers, and shredded tortillas.
Heat about 20 minutes in a large saucepan, stirring occasionally.
Meanwhile, cover bottom and sides of a 1 1/2 quart casserole with overlapping cheese slices.
When meat mixture is hot, quickly stir in egg and spoon into lined casserole.
Around edge of dish overlap small pieces (quarters) of tortillas and remaining cheese slices.4.
Set in a 325Â°F oven 15 minutes, or until cheese is bubbly.