Recipe - La Marada

1 pound Pork Tenderloin; chunked
10 ounce RO*TEL Tomato w/Green Chili
16 ounce Refried Beans
Picante Sauce
6 Flour Tortillas
Cheese; shredded
Lettuce; shredded
Tomato; cut or sliced up
Avocado; cut or sliced up
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, cut or sliced up tomato, cut or sliced up avocado
and sour cream if desired. This recipe was contributed by Martha Worlein
from Colwich, Kansas to the book "Snake, Rattle, and RO*TEL."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini