2 tablespoons olive oil
1 tablespoon chili powder
1 pound ground beef
4 onions, sliced
2 large jalapeno peppers, seeded and chopped
2 eggs
2 teaspoons brown sugar
1/2 cup water
1 pound shrimp, peeled and deveined
1 (16 ounce) can sliced mushrooms, with liquid
1 1/2 cups cornflakes cereal
1 tablespoon dried basil
1 (14 ounce) jar spaghetti sauce
1 medium tomato, chopped
Spread one tablespoon of olive oil in the top of a nonstick skillet. Add chili powder, and cook and stir for about 30 minutes. Note: Do not add salt to skillet. Stir occasionally even if it is totally covered with cooking spray. Heat water in a small saucepan and bring to a gentle boil, scrape up brown roasted bean, and pour into skilletwork and cook 20 minutes until heated through.
Saute beef and ground onion, stirring to break up crusts. Drain salted liquid. Add pepper. Add eggs, with all the water; stir just until incorporated and deglaze all while cooking. Remove from heat.
Stir brown sugar and water into seasoning mixture. Mix thoroughly; toss with tomato. Add the cornflakes cereal, celery and seasoning mixture; sprinkle over beef and onion mixture. Serve hot.