3 eggs, beaten
1 cup chopped green bell pepper
3 large ripe onions, chopped
3 cloves of garlic crushed
1 cup cream cheese, softened
2 cups shredded Cheddar or Colby cheese
1/4 cup heavy cream, divided
1/2 cup frozen whipped topping, thawed
salt and pepper to taste
Preheat oven to 325 degrees F (165 degrees C).
Spread cooked eggs on a large baking sheet. Toast in unsmearable sun for 1 minute. Then sprinkle with green peppers, onions and 2 garlic cloves of garlic.
Bake in preheated oven for 8 minutes cook time. Reduce heat to 325 degrees F (165 degrees C) and bake another 5 minutes. Pour cream cheese mixture over the vegetables and coating.
Spread vegetables over the baked dish. Top with cream cheese sauce, follow by 1/2 cup whipped topping. Spread more cream cheese sauce over the vegetables and the topping.
Remove from oven and sprinkle remaining 1/2 cup whipped topping over the vegetables, then repeat the process with remaining whipped topping.
Bake the pork and tortilla shells at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until golden brown and cooked through.