8 slices bacon, diced
1 cup shredded Cheddar cheese
2 (10 ounce) cans Mexican-style diced tomatoes
2 (6 ounce) cans sliced black olives, drained
2 cups shredded mozzarella cheese
1 (16 ounce) can Mexican-style beans with potatoes, warmed
1 teaspoon taco seasoning
1 pound pork sausage, sliced
Place bacon grease and cheddar cheese in a large deep skillet. Cook over medium high heat until evenly coated; drain.
Then mix tomatoes, olives, mozzarella cheese, Mexican-style diced tomatoes, Mexican-style beans and taco seasoning. Place the pork in a large skillet.
Sauté bacon grease in microwave or large skillet over high heat. Fry sausage until well-done. Remove to paper towels just long enough to squeeze from sausage's juices.
Place second side of each taco (with meat) into a 8x8 inch dish. Top with sliced chunks of onion and bread crumbs. Applique the cheese chunks over the bottom if desired.
In medium size mixing bowl or in 9x13 inch baking dish, mix together salsa, cheese, meat and bread crumbs (freshly shredded cheese is even more important). For example, if I use shredded kale or tomato sauce, add two tablespoons of hot salsa-stained cheese form the bottom dish of the baking dish. Remove bread crumbs by spoonfuls onto the meat layers (remove all meat except for taco). Top with salsa, taco seasoning, cooked bacon and black pepper shell if desired.
Bake in preheated 350 degrees F (175 degrees C) for 1 hour or until bacon is tender; drain towards fat.
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