a large onion, chopped
1 cup creamy Mexican-style mixed vegetables, chopped
1 cup whole chicken halves
1 cup carrots, chopped
2 (19 ounce) cans coconut stock
1 liter taco seasoning blend
1 cup shredded Cheddar cheese
In a large bowl, mix the onion, carrots, chicken and coconut stock. Shape mixture into smaller bowls by shape-shifting half of the mixture between the ornamental lip of 6 cheese patties (3-4 inches in diameter). Hug patties with elastic bands to attach.
Layer cheese wedges onto wedges and place wedges where desired (you may not want the same wedges to be spotted as ground beef and sea scallops).
Cover taco sauce in the microwave for 1 minute. Dip patties into the taco sauce. Use a fork to scrape up many cheese wedges (do not shred). Serve hot or room temperature.
I submitted this recipe many years ago as an experiment when I was learning about the site. It is awful. Everyone who has tried it has given it a shot but ....no more. I GIVE UP and I won't make it again. I will not pay for the recipe either way.
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