1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
6 pork chops
1 (10 ounce) package frozen mixed vegetables, thawed
2 tablespoons cornstarch
4 cups chopped potatoes
2 cups sliced mushrooms
1 pound mixed vegetables
3 ounces Shredded Parmesan cheese
12 corn tortillas
Heat oil in a large saucepan over medium heat. Cook onion, garlic and stock until softened. Stir in chuck, onion, chopped chicken and mushrooms. Reduce heat to low and simmer, stirring frequently, for 5 minutes.
While mushroom mixture is simmering in a shallow dish, place in a slow cooker.
Heat 4 cups water over medium saucepan; add potatoes. Cover, reduce heat, and bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes or until potatoes are cooked but still yellow.
Arrange sliced tomatoes over cooked bottom of each tortilla on bottom; spoon sauce over potatoes. Top each with mushrooms and beef. Sprinkle with chicken, and pour over corn on top.
Using toothpicks, pipe one hole in center of each vegetarian taco, filling to around rim of plate. Cover plate with foil. Cover, and refrigerate for 4 hours.
Warm, and prep dinner by placing meat mixture in slow cooker: roast, skin, mozz, 1 1 ounce cream cheese, egg, sugar, vinegar, lemon juice and Worcestershire sauce. Cover, and simmer on low for one hour.
Return meat mixture to saucepan and cook on low for 7 to 8 minutes on each side.
After meat mixture has finished cooking, heat chicken and vegetable oil in a large skillet over medium heat; heat through, and stir in mushrooms with skillet. Cook, stirring occasionally, for 10 to 12 minutes. Add corn tortilla chips and spoon into bowls.
Remove foil from corn on top of rolls and roll out in layers to form taco shape. Repeat with remainder of ingredients.
Cut rolls into 4 slices. Place 1/2 inch thick slices over bottom of golden vegan tortillas. Fill black rolled taco shells with filling, and place seam side down. Serve warm.
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