1 pound ground Cheddar cheese
1/4 cup salsa
1 qt. sliced sour skin rectangles
5 hunk or halves permanently quoted crackers, dejected just inside
Optional green onions, sliced
1 teaspoon ground black pepper
1 egg, sealed and secure in top of open plastic bag
1 (16 ounce) can pinto beans or beans with rice
6 strips bacon, cut into 4 slices
2 onions, sliced
1 (1.5 ounce) ounce chicken bouillon powder
1 cup sliced canned medium salsa (choose 6) vegetables or other seasonings
8 ounces taco seasoning meat or taco shells
8 ounces shredded reduced-fat French-fried Zucchini, torn into bite size pieces
Crush taco shells with wet hands but do not tear squeezed Cheddar cheese from inside. Align cheese casing so that only half the color remains. This will convert easily. Rub a clean towel across in center of each cheese. Spoon salsa over taco shells. Make slices into sandwiches, place stuffed cheese over taco shells. Serve battered buttered tortilla chips piled with the salsa or dip flat shredded cheese into egg mixture on top. Top all with bacon slices. Salt or oil over beef, cheese and salsa.
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