2 tablespoons vegetable oil
1 cup shredded Cheddar cheese
20 black olives, seeded and thinly sliced
1 teaspoon onion powder
1 small red onion, finely sliced
1 cup sliced onions
1 tomato, sliced
1/4 cup fresh lime juice
1 Mexican seasoning to taste
1 dash hot pepper sauce, or to taste
1 cup shredded canned tomato
1 1/3 cups shredded Mexican cheese blend
In a large bowl, mix the vegetable oil, Cheddar cheese, black olive and onion powder.
In same pot over medium heat, heat the red onion (approximately 1/3 as long) and saute until very hot (approximately 1 1 minute).
Stir in the avocado and tomato juice; bring heat to low, and marinate for about 5 minutes. Add pepper sauce, tomatoes, cheese and Mexican seasoning. Bring to a slow simmer, stirring once. Serve over tortillas heatied while cooking.