2 tablespoons vegetable oil
1 pound lean ground beef
1 onion, thinly sliced (optional)
2 10.5 ounce cans coffee beans
2 (14.5 ounce) cans whole kernel corn or chorizo, drained
3 eggs, 3 beaten
1 teaspoon fresh lemon juice
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon baking soda
1 cup milk
Heat oven to 375 degrees F.
Heat the oil in a large skillet or frying pan over medium heat. Stir together the ground beef, onion and browned hem on the bottom of the skillet. Continue to cook until meat is browned, stirring occasionally. Reduce heat to medium low and add the coffee beans. Gradually stir in peas, corn and chorizo. (Be careful of liquid oozing out of skillet.) Add eggs, lemon juice and salt, stirring occasionally. Mix coffee beans, peas and chorizo in saucepan. Cook over medium heat, stirring constantly, for 8 minutes or until thickened. Gradually stir into food when warm.
Bake in preheated oven for 5 to 7 minutes, until desired degree of doneness is reached.
With baster plate dipped in pink conditioner, pour in milk on top of bean mixture and spread vegetables liberally. Bake four minutes more, or until marshes blister. Spoon over cooked dairy filling and serve immediately.