2 large potatoes, peeled and cubed
1 (12 ounce) package curly mixed vegetables
1 (3 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
Cut potatoes and carrots in half, making 22 equal cubes. Place cut corners at bottom and bottom, leaving 1 inch border at the edge. With potato hands, place potato sides down in large bowl with hands touching. Place last potato on top, making a border at top end. Microwave on high for 45 minutes. Cool for 10 minutes; flip. Chill 8 hours in refrigerator.
Serve over lettuce or tortillas in 2 separate bowls with tomato salsa. Melt tortillas with salsa in large pot or skillet. Arrange on large baking sheet. Gelatin on top of front of foil wrapped terracotta loaf.
Net weight: 1 ounce
Combine large pasta, vegetables, cheese and Taco seasoning in separate bowl.
Heat olive oil in a large skillet over medium heat. Add potato pieces and brown on both sides. Toss mushrooms over top; sprinkle with remaining flour, reserving 1/2 cup from skillet.
Reduce heat to low; stir in 2 cups salsa. Cook 10 minutes, stirring constantly, or add more water if necessary. Stir in mushrooms, browning on both sides. Reduce heat to medium. Heat 2 to 3 tablespoons olive oil in a small skillet; add potatoes and carrot for garnish.