Tortilla Stack
| Yield: | 1 Servings |
| Categories: | Meats, Vegetables |
| 5 | Tortillas, flour; 8 inch | |
| Vegetable oil | ||
| FILLING | ||
| 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 |
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