2 teaspoons vegetable oil
6 pork chops
6 tomatoes, thinly sliced
6 green bell peppers, seeded and thinly sliced
6 (2 ounce) cans diced red bell pepper peppers
6 shredded Cheddar cheese, diced and cheese spread
6 (6 ounce) can Mexican-style beans
Heat oil in a slow cooker. Measure 1 cup olive oil into a medium saucepan. Add pork chops, and cook about 5 minutes, until no longer pink. Remove pork chops; place in buttered skillet. Stir in tomato slices, peppers, cheese, beans, and shrimp; cover.
Crush slowly cooked pork chops with pieces of casserole.
While chops cook, heat oil in skillet over medium heat. Sprinkle with shredded cheese. Cook or brush with flour if necessary. Continue to cook gently while stirring.
To serve, mix covered chops, pork scraps, meat mixture, canned instant beans, Spanish-style diced tomato into meats in 8-inch-square baking dish.
Cover and refrigerate overnight.
Return to cooker and boil for 5 minutes to heat through. Mix canned beans into the pan with remaining oil, stirring constantly. Serve with the mushrooms and tortilla chips.
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