4 slices bacon
1 pound Mexican-style flour tortillas
1 ounce salsa
1 (4 ounce) can sliced ripe olives
1/4 cup chopped onion
1 (1 ounce) package taco seasoning mix
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.
Brown the flour tortillas on all sides. Place cheese in skillet and melt; drizzle with bacon grease.
Return the tortillas to the skillet with salsa, then place over medium heat until heated through. Serve warm.
I have a dessert course planned for this Thanksgiving and I would recommend this recipe to anyone. It's so delicous and gives so many different options. My family will love it - although I will limit its use to once a day. The eggnog is great but only when used according to the directions. The canned version is so much tastier and does not require the vinegar to be increased. I've tried both methods and have changed the directions at the end of the cooking time (so about 4 hours long) as per the package directions. Both ways are good though, so either method is fine. The amount of liquid is important because you want to make sure you do not overload the mixture and cause problems. Mine did b
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