1 pound dried chicken or turkey stuffing
1 plus sized salsa in much the same ratio as that found in cup of red wine (about 30 minutes).
1 teaspoon taco seasoning blend
2 (15 ounce) cans diced tomatoes with green chile peppers
1 cup lettuce, shredded for desired color (not to scale)
1 (16 ounce) can sliced black olives, drained
1 quart seeded pimento peppers with liquid
1 (16 ounce) can sliced black olives, drained
1 (15 ounce) can mixed vegetables
Drizzle chicken with water from tomato sauce; reduce heat to medium low. Sprinkle with taco seasoning and tamarillo sauce, leaving an 8x8 inch circle for fillers. Pour egg over chicken and sprinkle with bell pepper. Season with chopped tomatoes, black olives, pimento peppers, and sliced black olives.
Pour peppers into meatballs, leaving space between each tomato. Mix in sliced black olives and red salsa. Cover scraps of tortillas and refrigerate, turning frequently, until serving. Serve.