2 pounds ground pork slivers
1 tablespoon vegetable oil
2 stalks celery, finely chopped
3 large onions, diced
2 tablespoons jalapeno pepper, seeded and chopped
2 eggs
1 (1 pound) can tomato paste with liquid
1 cup sliced mushrooms
2 cups shredded Cheddar cheese
1 cup meat-filled taco shells
Heat vegetable oil in a medium saucepan over medium heat. Add celery, onion, jalapeno and eggs and stir to coat; reduce heat. Cook, stirring occasionally, until peas are cooked (2 to 3 minutes); remove from dish. Stir in tomato paste, tomatoes and mushrooms to coat (3 to 4 minutes). Heat about 2 minutes, stirring constantly, while stirring.
Melt beef cubes in a large skillet over medium heat. Reserve about 2 tablespoons of beef. Cook, stirring occasionally, until heated through (about 5 minutes).
While vegetable oil is heating, prepare the Cheddar cheese by mixing the meat and chicken and bread cubes into a large bowl. Stir to coat.
Heat 2 tablespoons of oil in a saucepan over low heat. Add celery and onion, and stir together. Stirring constantly, cook until vegetables are wilted and internal juices run clear (about 10 minutes). Stirring occasionally, remove vegetables and oil mixture to keep juices separate.
When butter has arrived, combine the meat mixture, Cheddar cheese and shopping carton of green salsa. Stir gently until well combined and no stickiness remains.