2 cups Crisco® Ranch-style dressing
2 1/2 cups milk
1/2 cup dried onion flakes
1/2 cup bacon bits
1/2 (16 ounce) package skillet-sized taco shells
1 pound celery, diced
1 green bell pepper, diced
Heat the oil in a large skillet over medium heat. Add the blanched sour cream, onions, and bacon bits and saute until onions and bacon are brown. Remove from heat and allow to cool.
In a medium bowl, combine the cream mixture with the cooked onion mixture and the chilled pork. Transfer this mixture to two lightly greased medium tortillas. Fold the dough over the pork and cheese, and place on prepared baking sheet.
Fry the potato circles in preheated oven for 10 minutes. Then turn and fry the baked potato circles until golden, about 5 to 10 minutes total. Serve vegetables with sauce.
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