| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Meats, Vegetables |
1 |
Servings |
INGREDIENTS
| 5 |
|
Tortillas, flour; 8 inch |
|
|
Vegetable oil |
| 1 |
tb |
Vegetable oil |
| 1/2 |
lb |
Pork tenderloin;cut in strips |
| 1 |
|
Onion;chopped |
| 2 |
|
Cloves;minced |
| 1 1/2 |
ts |
Chili powder |
| 3/4 |
ts |
Cumin,dried |
| 3/4 |
ts |
Oregano,dried |
| 1/4 |
ts |
Pepper |
| 1 |
|
Red,green,yellow peppers sweet; chopped |
| 1/2 |
c |
Corn kernels |
| 1 |
cn |
Red kidney beans;drained |
| 1/2 |
c |
Salsa |
| 1 |
c |
Light sour cream |
| 1/4 |
c |
Coriander;fresh, chopped |
| 2 |
c |
Cheddar cheese;shredded |
|
|
Sweet pepper strips |
INSTRUCTIONS
FILLING
In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10
to 15 seconds per side or until golden, pressing down bubbles with spatula;
drain on paper towels.
Filling: In large skillet, cook pork in oil over medium-high heat for 5
minutes or till no longer pink inside. Remove with slotted spoon. Cook
onion and garlic over medium heat for 2 minutes or till softened. Stir in
chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add
sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved
pork, beans and salsa. Stir together sour cream, chilies and coriander.
Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture.
Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat
layers, ending with tortilla.
Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake
for 3 minutes or until cheese is melted. Garnish with pepper strips. Let
stand for 5 minutes before slicing. Serve with remaining sour cream
mixture. MAKES: 4-6 SERVINGS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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