This was dinner tonight! Can I just say YUMMY!!!!! Another one to add to the comfort food list. Cream soup always scream comfort food to me (strange I know, but I am weird and I'm ok with it!).
Hope you enjoy it!!
Busy Day El Rancho Pork
1- 10 3/4oz can reduced-fat and reduced sodium condensed cream of mushroom soup (I just use what ever kind that I have)
1-10 3/4oz can reduced-fat and reduced sodium condensed cream of chicken soup (again, whatever I have)
1-10 oz can chopped tomatoes and green chili peppers, undrained
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 1/2 tsp chili powder
1/4 tsp ground black pepper
12- 6 or 7 oz corn tortillas, cut into thin bite size strips (you can use flour tortillas)
3 c cooked cubed pork tenderloin (about 1 lb)
2 c shredded cheddar cheese (8 oz)
1 Preheat oven to 350F. In a large bowl, combine soups, undrained tomatoes with chilies, sweet pepper, chopped onion, chili powder, and black pepper. Set aside.
2. To assemble, sprinkle about 1/3 of the tortilla strips over bottom of an ungreased 3-qt rectangular baking dish. Layer half of the pork over tortilla strips; spoon half of the soup mixture on top. Sprinkle half of the cheese and another 1/3 of the tortilla strips over the soup mixture. Layer the remaining pork, soup mixture and tortilla strips.
3. Bake, covered, about 45 minutes or until bubbly around edges and hot in center. Uncover; sprinkle with remaining cheese. Bake for 3 or 4 minutes more or until cheese is melted. Let stand for 10 minutes. Serves 8