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Cowboy Tacos

Cowboy Tacos
  • Prep 30 min
  • Total 30 min
  • Servings 12
Pork strips, jazzed up with taco seasoning, salsa and beans, become a hearty filling for taco shells.
July 13, 2010

Ingredients

  • 1 lb (500 g) pork tenderloin cut into strips
  • 1 pouch Old El Paso* Taco Seasoning Mix
  • 1 to 2 tbsp (15 to 25 mL) oil
  • 1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 cup (250 mL) canned spicy chili beans, undrained
  • 1/4 cup (50 mL) apricot preserves
  • 1 pkg (12 shells) Old El Paso* Taco Shells

  • 10 pitted ripe olives, sliced
  • 5 or 6 green onions, chopped

Steps

  • 1
    In shallow bowl, combine pork and taco seasoning mix; toss to coat.
  • 2
    Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
  • 3
    Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stirring occasionally.
  • 4
    Meanwhile, heat taco shells according to package directions. To serve, spoon 1/3 cup pork mixture into each taco shell; top with olives and onions.

Nutrition Facts

Serving Size: 12 tacos
Calories
180
Total Fat
8g
Saturated Fat
1g
Cholesterol
20mg
Sodium
540mg
Total Carbs
18g
Dietary Fiber
2g
Sugars
5g
Protein
10g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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