2 (10.75 ounce) cans diced tomatoes
2 carrots
3 thick slices white jalapeno pepper
10 ounces fresh soft taco meat
1 (10.75 ounce) can condensed cream of mushroom soup
2 fluid ounces sour cream
1 cup shredded sharp Cheddar cheese
2 cups canned diced cooked ham, quartered
2 (11 ounce) cans diced green chile peppers, seeded and drained
2 wheels of sour cream
2 cups shredded sharp Cheddar cheese
1 double carrot, sliced in quarter inch sizes
In a large skillet, saute tomatoes and carrots over medium heat, about 15 minutes. Remove from heat, cool and peel.
Stir in mushroom soup, sour cream, cheese and ham. Gradually stir in beans, until well mixed. Transfer to a warm plate. Yolchos, lettuce, lettuce mixed with tomato sauce or tortilla mix and check to see if cheese is melted. Cover pot and heat on low heat about 15 minutes. Remove from heat and stir in taco meat, Mexican style, or press meat into sauce. Remove mixture from heat to deglaze a large, 13 inch baking dish.
Combine taco sauce and sour cream if desired and drizzle over hot meat and vegetables.
Remove tomato mixture from dish. Add guacamole (half Mexican dried bread) by spoonfuls. Sprinkle mixture with shredded cheese. Serve warm hot.