La Marada
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
chunked |
|
| 10 | ounces |
tomatoes, canned
rotel |
|
| 16 | ounces |
refried beans
|
|
| 6 | each |
flour tortillas
|
*
|
| 1 | x |
cheese
shredded |
*
|
| 1 | x |
lettuce
shredded |
*
|
| 1 | x |
tomatoes
sliced |
*
|
| 1 | x |
avocados
sliced |
*
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
chunked |
|
| 289 | ml/g |
tomatoes, canned
rotel |
|
| 462.4 | ml/g |
refried beans
|
|
| 6 | each |
flour tortillas
|
*
|
| 1 | x |
cheese
shredded |
*
|
| 1 | x |
lettuce
shredded |
*
|
| 1 | x |
tomatoes
sliced |
*
|
| 1 | x |
avocados
sliced |
*
|
| 1 | x |
sour cream
|
*
|
Directions
Brown pork over medium heat until tender.
Drain excess grease.
Add tomatoes to taste.
Cook until tomatoes are tender.
Reduce heat and add refried beans.
Simmer until blended well.
Deep fry 6 inch 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.
