Instructions: Combine the ground pork tenderloin with chili powder, garlic, oregano and cider vinegar and refrigerate for 3 hours to allow flavors to blend.

In a medium saucepan, add chopped onion, tomatoes, oregano and chili powder. Cook over medium heat for 15 minutes.

Spray a 2-quart casserole with nonstick spray. Place alternate layers of tortillas, sauce, Parmesan cheese, sausage, Monterey Jack cheese and sour cream until ingredients are used up. (Let some of the sausage be the top layer.)

Bake at 325 degrees for 40 minutes. Serve, garnished with a few tortilla chips.

This recipe yields 8 servings.

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