1 16 ounce jar fire-roasted red peppers drained, split and seeded
12 ouncesshredded Mexican cheese blend (3 cups)
1 1/2 poundslean ground beef
1 16 ounce jar chunky salsa
1 cupbread crumbs
2 eggs, lightly beaten
1/3 cupchopped flat-leaf parsley
3/4 teaspoonsalt
3/4 teaspoonpepper
Directions:
Preheat the oven to 375 degrees . Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.
In
a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the
bread crumbs, eggs, parsley, salt and pepper until just combined. Press
into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.
Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.
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