Tortilla Stack

• 5 each flour tortillas flour, 8 inch
• 1 x vegetable oil
• 1 tablespoon vegetable oil
• 1/2 pound pork tenderloin cut in strips
• 1 large onions chopped
• 2 cloves garlic minced
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon cumin dried
• 3/4 teaspoon oregano ried
• 1/4 teaspoon black pepper
• 1 each sweet red bell peppers red, green, or yellow, chopped
• 1/2 cup corn
• 15 oz red kidney beans drained, (1 can)
• 1/2 cup salsa
• 1 cup sour cream, light
• 1/4 cup coriander freshly chopped
• 2 cups cheddar cheese shredded
• 1 x sweet red bell peppers strips

1. 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.
2. Drain on paper towels.
3. Filling: In large skillet, cook pork in oil over medium-high heat for 5 minutes or until no longer pink inside.
4. Remove with slotted spoon.
5. Cook onion and garlic over medium heat for 2 minutes or until softened.
6. Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds.
7. Add sweet pepper and cook for 2 minutes.
8. Remove from heat; stir in reserved pork, beans and salsa.
9. Stir together sour cream, chilies and coriander.
10. Place 1 tortilla on baking sheet.
11. Spread with 3 tablespoons sour cream mixture.
12. Top with one quarter of the pork mixture and 1/4 cup of the cheese.
13. Repeat layers, ending with tortilla.
14. Bake in 375F (190C) F oven for 10 minutes.
15. Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted.
16. Garnish with pepper strips.
17. Let stand for 5 minutes before slicing.
18. Serve with remaining sour cream mixture.

flour tortillas flour, vegetable oil, vegetable oil, pork tenderloin, onions, garlic, chili powder, cumin, oregano ried, black pepper, sweet red bell peppers, corn, beans, salsa, sour cream, coriander freshly, cheddar cheese, sweet red bell peppers strips

Taken from recipeland.com/recipe/v/tortilla-stack-39021 (may not work)