2 (10 ounce) cans of taco seasoning
1 cup mayonnaise
1/2 white onion, black and red sections removed, root sections removed and tails removed
1 tablespoon red wine vinegar
salt and pepper to taste
1 cup tomatoes, chopped
1 tablespoon chopped green bell pepper
2 eggs
1 head lettuce
1 baked leaf tomato
2 tomatoes, chopped
1/2 red bell pepper, chopped
1/8 red bell pepper, fresh
In a medium bowl combine taco seasoning, mayonnaise, onion, red wine vinegar, sugar and tomatoes.
In a large bowl, combine tomato, green bell pepper and 1/2 cup red pepper.
In a small bowl combine "vegetables" - tomatoes, red bell pepper and red pepper. In a medium bowl combine egg and cheese. Stir together, and pour into bowl.
Wirring a potato-cooking skillet or saucepan over medium-high heat, place mushrooms, onions and potatoes over medium-high heat, brown and stirring constantly until sauce is thickened. Lower heat to medium, cover and simmer until warmed through. Thoroughly stir in tomato and hot sauce, leaving soup slightly thickened.
Stir in lettuce, tomatoes, red bell pepper and green onions.
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