1 (10 ounce) package taco seasoning mix
3 (1 ounce) packages taco meat seasoning mix
1 (4 ounce) can sliced green chile peppers, drained
1 (8 ounce) container sour cream
1 (2.5 ounce) can sliced ripe olives
1 (16 ounce) can shredded Cheddar cheese
3/4 cup fast cooking milk powder
3 tablespoons vegetable oil
1 large tomato, seeded and sliced
2 tablespoon shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix taco seasoning, taco meat seasoning mix, and sliced green chile peppers. Stir in sour cream and ripe olives with breading. Mix well and spread under casserole surface.
Prepare casserole according to package directions.
Arrange tomato slices on bottom and top of lined casserole dish.
Arrange taco mixture in a single layer.
Bake uncovered in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean.
Rub tomatoes with egg substitute and eggs. Drain tomatoes on paper towels.
Remove tomato mixture from oven, and sprinkle with shredded Cheddar cheese, tomato mixture and cooked salsa. Serve immediately.