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

Save Recipe

Prep 30 min
Total 30 min
Servings 12

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

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

Created Jul 13, 2010

Save
Share
Keep Screen On

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 Information

180 Calories, 8g Total Fat, 10g Protein, 18g Total Carbs, 5g Sugars

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.