Cowboy Tacos

Pork strips, jazzed up with taco seasoning, salsa and beans, become a hearty filling for taco shells. ...MORE + LESS -

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

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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.