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Cowboy Tacos
Ingredients
| * | TACOS |
| * | 1 lb. boneless pork loin, cut into 1 x 1 x 1/4-inch strips |
| * | 1 (1.25-oz.) package Old El Paso® Taco Seasoning Mix |
| * | 1 to 2 tablespoons oil |
| * | 1 cup Old El Paso® Thick 'n Chunky Salsa |
| * | 1 cup canned spicy chili beans, undrained |
| * | 1/4 cup apricot preserves |
| * | 1 (4.6-oz.) package (12 shells) Old El Paso® Taco Shells |
| * | GARNISH |
| * | 1/3 cup sliced ripe olives |
| * | 5 or 6 green onions, chopped |
Instructions
| 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 in center. |
| 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 as directed on package. |
| 5 | To serve, spoon 1/3 cup pork mixture into each taco shell. Top each with olives and onions. |
Notes
- SERVING SIZE: 1 Taco, Calories 185, Calories from Fat 65
Source
Pillsbury Bake-Off(R) Contest