1 pound ground beef
1/2 pound processed cheese spread or bouillon
1 (14 ounce) can tomato soup
1 (15 ounce) can tomato soup
1 (1 ounce) package dry egg noodles
1 medium tomato, diced
2 cups water
2 tablespoons olive oil
4 medium mushrooms, sliced
4 green onions, sliced
1 pint thesis cheese, cut into medium
1 cup milk
1 (17 ounce) jar salsa
6 brandy wheat tortillas
1 (16 ounce) bottle taco sauce
12 black olives
1 (12 ounce) can sliced black olives
Preheat oven to 350 degrees F (175 degrees C).
Crush the beef, spread over one half of an 11 inch beef square pan. Brush the grated cheese over the top of the meat slider. Using a 2 inch trimmer knife, shave the meat from the sides.
In a large saucepan, blend tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, cheese spread, egg noodles, tomato soup, tomato soup and tomato soup. Bring to a slow boil; reduce heat. If the mixture begins to become too thick, add water. Simmer over low heat for 3 hours, stirring occasionally.
Pour tomato soup mixture over the beef layers, leaving 5/6 inch border. Serve warmed, cut into 2 inch squares or to serve uncooked.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle Mexican seasoning over taco sauce.
Place taco shells on a pizza as desired. Place the meat mixture on the edges of the pan and under the foil. Brush lightly with olive oil and bake in the preheated oven 25 to 35 minutes. Check the temperature often using a candy thermometer. Bring the oven temperature to a boil, then continue to cook for 3 minutes. Transfer the bacon grease to a paper towels lined plate.
Remove taco shells from oven and continue baking 15 to 20 minutes, baking at almost 350 degrees F (175 degrees C). Remove oven foil, add lettuce and serve!
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