Impromptu Meals - Meal #1 - Cinco Gobbler Tacos

I often find my kitchen in a dire state of emptiness. Stricken with too much space in my fridge and a random collection of canned items I have tried to create meals out of these seemingly disjointed products. This is the first recipe in my series of Impromptu Meals - Cinco Gobbler Tacos.

The point of this is to provide a guide for those of you who happen to have a lack of funds and a selection of random food available. I also try to use as few dishes as possible. Substitutions are encouraged, and I would love to hear feedback on how different versions work out.

Ingredients (serves four)
1 cup of white rice
1 can of mixed beans
1 can of diced tomatoes with chilies
7 slices of turkey bacon
4 small Russet potatoes
Broccoli stalk and carrot slaw (any type of raw shaved veggies should work)
Generic taco seasoning
Shredded Mexican cheese
A few teaspoons of olive oil
Soft tortillas or taco shells

• Start by putting about 1 3/4 cups of water in a medium pot. Fill another large pot about halfway with water and bring both pots to a boil (I always add a pinch of salt when boiling water).
• Skin your potatoes and dice them into small pieces (about 1/2 inch squares).
• When the water has boiled in the medium pot add your cup of white rice and cover. Add your diced potatoes to the large pot when it has boiled.
• Check the rice every few minutes, stirring occasionally, until all of the water has boiled off. If you have a rice cooker you could always use that to cook the rice, as it is much easier! The potatoes should only take about 5 minutes - you want them to be able to be cut fairly easily with a spoon, so check them often.
• If you have taco shells preheat your oven to 250 degrees now.
• Put two to three teaspoons of olive oil in a small skillet, and turn it to med/high. Wait until the oil starts popping and add your turkey bacon (depending on the size of your skillet you may have to repeat this process to cook all of the bacon). It usually takes about 3-4 minutes on each side for me, but you want to cook the bacon very crispy. When it is nice and crispy remove and place on a plate to the side. Keep the skillet on with the remaining oil - we will be using it soon.
• At this point your potatoes should be done, drain and set them aside. Rinse out the large pot that you cooked them in, and place this pot on low heat. Add your beans and tomatoes with chilies.
• Break up your crispy turkey bacon into small pieces (make sure that it isn't too hot to touch first!) and add it to the large pot with the beans and tomatoes. Add about 1/4 cup of the taco seasoning and stir the pot over low heat.
• Take the (now cooked) potatoes and put them in the skillet with the remaining oil. Stir them around for a few minutes to add a little crisp to the sides. They should be done when the outside has a very light yellowish/brown color.
• After the potatoes are finished remove them from the skillet. Put the skillet on low heat and give it a minute to cool down. You can use this skillet to warm up your tortillas; it will only take a few seconds on each side to do so.

All of your separate ingredients are finished! If you have tortillas place your tortilla on a plate, add the rice, potatoes, bean/tomato/bacon mix, cheese, and slaw to the tortilla. Wrap, and eat! If you have taco shells load them up in the same order (minus the slaw), and put them in the oven. After a minute or two you can take them out, and add your slaw. Hint: You may need a fork for this one!