1 can cream of mushroom soup
1 (8 oz.) can water chestnuts, drained
1 (8 oz.) can sliced mushrooms, drained
1 lb. bean sprouts
2 lbs. Chinese cabbage, sliced and shredded
1 box of 12 taco shells
2 c. shredded cheddar cheese
6 boneless, thinly sliced lean pork chops, chopped
Salt to taste
2 c. water
8 tbsp. flour

Salt and brown pork chop slices over medium high heat. Add water chestnuts, mushrooms, bean sprouts, cabbage, and water. Cover pan but stir frequently to prevent sticking. When vegetables are steamed down, add soup, salt, and flour. After fillings are blended turn off stove. Heat taco shells in a 350 degree oven for 5 to 7 minutes. Fill and tip with shredded cheese. Serve.