Title: La Marada
Categories: Meat
Yield: 6 Servings
| 1 | lb | Pork Tenderloin; chunked |
| 10 | oz | RO*TEL Tomato w/Green Chili |
| 16 | oz | Refried Beans |
| | | Picante Sauce |
| 6 | | Flour Tortillas |
| | | Cheese; shredded |
| | | Lettuce; shredded |
| | | Tomato; sliced |
| | | Avocado; sliced |
| | | Sour Cream |
Brown pork over medium heat until tender. Drain excess grease. Add
RO*TEL Tomatoes and Green Chilies and picante sauce to taste. Cook until
tomatoes are tender. Reduce heat and add refried beans. Simmer until
blended well. Deep fry 6" flour tortillas until light brown. Top with meat,
bean and tomato mixture.
Top with shredded cheese, shredded lettuce, sliced tomato, sliced avocado
and sour cream if desired. This recipe was contributed by Martha Worlein
from Colwich, Kansas to the book "Snake, Rattle, and RO*TEL."