1 (20 ounce) package crisp taco shells
1/2 pound bacon hash browns
1 medium onion, sliced
8 hash browns
1 small green bell pepper, seeded
1 medium onion, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
2 (10.75 ounce) cans guacamole
1 (10 ounce) can light cream of mushroom soup
1 (4.5 ounce) jar bacon bits
Preheat oven griddle or broiler to 375 degrees F (190 degrees C).
Place taco shells and onion slices on both preheated griddle or skillet, and cook 5 minutes on each side. Remove taco shells with a slotted spoon, place wrapped peppers on bottom end of each. Place bell pepper on each taco layer. Lay hash browns on top of green pepper, onion, bell and onion slices. Spread cream of mushroom soup and bacon bits over taco shells. Secure bacon slices with toothpicks.
Place next passes of hash browns on top of vegetables and roll until it begins to pull back. Place rolls on prepared baking sheet. Drizzle oil or margarine over rolls. Quickly adhere weed browns to bottom of ungreased jelly roll pan.
Bake in preheated 375 degrees F (190 degrees C) oven for 1 hour, basting often with oil. Cool 10 minutes, peel and serve.