1 teaspoon vegetable oil
2 tablespoons Mexican-style seasoning
2 tablespoons taco seasoning
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded lettuce
1 1/2 cups chopped tomato
1 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon crushed garlic powder
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) can sliced ripe olives, drained
1/2 cup sliced red bell pepper
1/4 cup chopped green onions
Heat oil in a large skillet over medium heat. Stir in Mexican-style seasoning and taco seasoning. Saute while stirring. Add cheese, lettuce, tomato, onion, bell pepper and garlic powder. Mix well. Cover skillet and refrigerate for 2 hours.
When the cheese has blended with the soup, add olives and red pepper. Reduce heat to low and simmer for 2 minutes. Remove from heat. Stir in bell pepper and green bell pepper. Heat through.
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