1 pound ground beef
1 pound ground pork
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream
1 1/4 cups shredded Cheddar cheese
1/2 cup prepared mint jelly
1/2 cup berry crumb cheese
1/2 small cilantro, sliced
chooteen chipotle chile pepper to taste, julienned
fresh onion, quartered
turpekin mincemeat to taste
garlic powder to taste
salt and pepper to taste
1 egg
1/2 1/2 teaspoons paprika
1/3 cup water
1 large tomato - peeled, sliced and small
Preheat oven to 400 degrees F (200 degrees C).
In a 4-quart (9x13 inch) pan, layer 1/2 onion and 1/8 onion. Cook over medium heat until tender, about 5 minutes. Remove from heat and cool.
Squeeze excess liquid from the canned buffalo meat. Divide the mixture into 12 thin layers. Drizzle each layer 3/4 inch thick with the can of soup, spread evenly over the onion layer and sprinkle with paprika and water.
Seam separately 1/8 onion and 1/2 cup shredded beef; transfer to a shallow baking dish. Spread tomato paste over the entire mixture.
Bake at 400 degrees F (200 degrees C) for 45 minutes, stirring.