6 ounces shredded Monterey Jack cheese
1/4 cup vegetable oil
2 tablespoons sour cream
1 cup sliced ripe tomatoes
1/4 cup sliced green onions
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 cup shredded Cheddar cheese
1 (6 ounce) can sliced ripe olives, drained
Heat oil in a large skillet over medium heat. Add sour cream, tomatoes, green onions and cream cheese. Mix together and cook for about 5 minutes. Add lemon juice and Cheddar cheese. Reduce heat to low.
Stir tomatoes and green onions into the mixture. Pour over the taco mixture.
Return skillet to low heat and cook for about 5 minutes or until heated through. Let cool for 10 minutes, stirring occasionally. Stir cream cheese, lemon juice and Cheddar cheese into the mixture. Serve immediately.