1 pound bacon, diced
1 (8 ounce) can chopped green chile peppers
1/2 pound carrots, chopped
1 (28 ounce) can sliced mushrooms
1 cup sliced mushrooms
1 (16 ounce) bag shredded Cheddar cheese
1 (6 ounce) can evaporated milk
1/4 cup KRAFT Italian-style mustard
1 large onion, sliced into rounds
1/2 cup shredded mozzarella cheese
1/2 cup shredded Monterey Jack cheese
3 cups tomato paste
1 cup chopped fresh parsley
salt and pepper to taste
Place bacon in a large skillet. Cook over medium high heat until crisp. Drain grease.
Place green peppers in a large, deep skillet. Stir with bacon grease, and cook about 5 minutes. Spread green pepper mixture over the bottom of a greased 9x13 inch baking dish. Sprinkle with carrots and mushrooms. Sprinkle with mushrooms and cheese. Sprinkle with Monterey Jack cheese.
Cover soup and pour 1/3 cup of the bacon grease over greens. Sprinkle remaining bacon grease over greens. Sprinkle remaining cheese over greens. Cover and simmer about 15 minutes, or until vegetables are tender and cheese is melted and bacon grease starts to dry out.
Remove bacon from pan, and place greens in the pan. Cook, stirring occasionally, until greens are tender. Remove from heat, and stir in remaining bacon grease. Stir in tomato paste and parsley.
Stir in bacon and green peppers. Simmer 5 minutes before serving.