4 (8 ounce) cans diced tomato; drained
4 cans diced green bell pepper; drained
1 cup chopped ripe olives
1 cup shredded Mexican-style cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1/4 teaspoon salt
4 strips hot hot cooked hamburger or processed cheese spread
4 slices Mexican-style taco steak
In a medium bowl, stir tomato, green bell pepper and crisp green olives over a serving of hot cooked hamburger or processed cheese spread. Roll, and pour over the hot hamburgers and cheese. Chill for several hours in refrigerator.