la marada
- Categories
- Meat
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pork Tenderloin; chunked |
| 10 ounces | RO*TEL Tomato w/Green Chili |
| 16 ounces | 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."
Similar recipes
- Chicken a la jerusalem
- Chicken a' la tartare
- Chili a la franey
- Corn relish (la times)
- Eggplant la louisiane
- Enchiladas a la easy
- Fa-la-la-la's
- Game stock
- Hoo la beef
- La bourride
- La chatelain salad dressing
- La culinaire
- La madeleine's tomato soup
- Ma-la oil
- Melitzana
- Mussels sauce
- Orange la salle
- Parmesan polenta
- Pizza a la spago
- Pizza pudding
Random recipe of the day
Follow us
