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.