Preheat oven to 350 degrees F.

Place a full sheet of parchment paper over the bottom of a 9-10 inch springform pan and snap the ring over the parchment so that the paper hangs out of the edges. Use scissors to cut around the outer edge so the parchment circle is held in place by the spring form ring.

Liberally grease the bottom parchment and sides of the spring form pan, set aside.

In a 9-10 inch saute pan, place two tablespoons of the oil and over medium heat, cook the beef and sausage, breaking up as you cook. Once browned, pour into a sieve and strain and discard the liquid. Set aside.

In the same pan, heat the remaining tablespoon of oil over medium high heat and cook the onion, bell pepper, jalapeno, salt, pepper, cumin, coriander, chili powder and oregano until slightly undercooked. The texture should still be a little crunchy.

Add the garlic and hot sauce and cook one minute. Add the drained Rotel and cook for two more minutes.

Stir in the cooked beef and sausage and remove the pan from heat.

In a medium bowl beat the eggs, then add the yogurt, salt, baking powder and flour to form a batter similar in consistency to pancake batter.

Pour half of this batter into the prepared spring form pan, spreading to the edges.

Add half of the beef and onion mixture and spread to the edges.

Mix the two shredded cheeses together and sprinkle half over the beef and onion mixture.

Top with the remaining beef and onion mixture.

Add the remaining cheese, scallions and cilantro to the remaining batter and mix to form a thick batter. Then spread this over the top of the layer of meat.

Place the pan on a foil lined sheet tray and bake for 45 minutes.

Place under the broiler for a minute or two to brown then let sit 15 minutes before slicing into eight wedges.

Serve warm with optional lettuce, tomatoes or salsa.