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Cowboy Tacos

Name: Cowboy Tacos
Prep time: 30 min
Total time: 30 min
Yield: 12
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

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.