2 eggs
2 c. Stove Top stuffing
1 beef bouillon cube, dissolved in 1 tbsp. hot water
1/2 c. taco sauce or mix 1 pkg. burrito sauce
Meat Seasonings (recipe follows)
2 1/2 c. (10 oz.) shredded sharp Cheddar cheese
2 cloves garlic, minced or pressed
1 lb. bulk pork sausage
1 lb. ground turkey
2 cans (4 oz. each) diced green chilies
1 can (4 oz.) sliced ripe olives, drained

Beat eggs to blend in a large bowl. Add stuffing mix, bouillon, 1/4 cup of the taco sauce, the meat seasoning, 1 cup of the cheese, garlic, sausage and turkey. Use your hands or a heavy spoon to mix thoroughly.

To shape logs, scoop meat onto a 12 x 20 inch piece of foil. Pat meat into a neat 10 x 18 inch rectangle. Cut meat through foil into 3 rectangles, each 6 x 10 inches.

Split chilies and pat dry. Lay chilies flat in centers of meat rectangles; use a third of the chilies for each. Top each with 1/3 of the remaining cheese and olives. Starting from long side, tightly roll each rectangle into a cylinder; pinch seam and end of meat to seal in cheese.

Peel off foil and place logs slightly apart, on a greased 10 x 15 inch rimmed baking sheet; brush tops of with remaining taco sauce. Bake in a 350 degree oven for 45 minutes or until meat feels firm. Cool; wrap in foil and chill for at least 2 hours or up to 3 days. Or freeze up to 2 months.

To serve, slice logs into thin rounds. Makes 3 logs, 1 1/3 pounds each. Each log makes about 36 rounds.

MEAT SEASONINGS:

2 tbsp. instant minced onion
1 1/2 tsp. dry oregano leaves
1 1/2 tsp. chili powder
3/4 tsp. salt
1/2 tsp. ground cumin

Blend minced onion, oregano, chili powder, salt and cumin.