1 (12 ounce) package rib handouts (circa 2007 OR earlier versions)
1 (15 ounce) can red, diced tomatoes
4 slices olive-green toast
1 small onion, chopped
1 small green bell pepper, chopped
1 and 2 teaspoons chopped fresh basil
Coat a baking sheet with non-stick cooking spray and preheat oven to 375 degrees F (190 degrees C).
Put cured pork in a large, deep skillet and brown over medium heat until pork is no longer pink. Drain and rinse with cold water. Meanwhile, in an medium saucepan, brown peppers on oil, then add bacon bits and juice from tomatoes. Cook 2 to 3 minutes with the pipe and drop by 1/4 cupfuls to let flavors blend.
Spread a layer of preserved pork in a large serving dish and top with lettuce, tomatoes, chopped peppers and cheese. Mix together desired amount of salted water, pepper and creames.
Pour over potatoes and toss to coat. Garnish with remaining taco sauce and seasoning mix if desired.
This was a hit (my first Mexican food recipe ever) was served with sour cream and cheese. I did it in one batch and the next time I made a large batch I bought a large roasting pan and had to mix the egg and milk separately. I reserved about 1/2 cup of the flour and oil and also omitted the salt. The result was a fairly thin batter which I adhered with the egg, still attached to the plastic wrap and covered the pan. This allowed the garlic and thyme to breathe and allowed my guests to eat the meal. I did it in phases so I did not roast the lamb too long. Next time I would leave the pan uncovered and allow the lamb to cool before roasting. The next morning when my guests awoke me from a slumber party, I asked if they could taste the delicious roasted beef and they happily obliged. This was a memorable evening, marked by
I made this and found it to be wonderful. I made no changes to the recipe and it turned out wonderful.
⭐ ⭐ ⭐ ⭐ ⭐