La Marada

1 lb Pork Tenderloin; chunked

10 oz RO*TEL Tomato w/Green Chili

16 oz 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."