Cowboy Tacos
- Prep Time 30 min.
- Cook Time -
- Serves 12
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 1 pound boneless pork loin, cut into 1x1x1/4-inch strips
- 1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
- 1 tablespoon oil
- 1 cup Old El Paso(R) Salsa
- 1 cup canned spicy chili beans, undrained
- 1/4 cup apricot preserves
- 1 (4.6 ounce) package Old El Paso(R) Taco Shells
- 10 pitted ripe olives, sliced
- 5 green onions, chopped
Nutrition Info
Per Serving
- Calories: 171 kcal
- Carbohydrates: 19 g
- Dietary Fiber: 1 g
- Fat: 7 g
- Protein: 8 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In shallow bowl, combine pork and taco seasoning mix; toss to coat.
- 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.
- Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stirring occasionally.
- 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.
Yield: 12 servings
3. Still Hungry?
Pork strips, jazzed up with taco seasoning, salsa and beans, become a hearty filling for taco shells. Submitted by Joan Schweger of Elburn, IL for Bake-Off Contest 37, 1996.
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Most Helpful Reviews
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Apricots are the key
robicheaux.eric - January 16, 2008 12:48:43 PM PSTThe apricot preserves are a good touch. I've used apricot preserves in barbecue sauces for years, but have never tried them with salsa. Very, very good.
Strips of pork loin are also good when put into a slo-cooker with 1 cup apricot preserves and 2 cups barbecue sauce.14 of 16 found this review helpful.
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So Good, Easy To Make
sevenyearwait - January 14, 2008 02:26:23 PM PSTI made these tacos last night for my girlfriend and I and they were amazing. Before I made them my girlfriend stated that the recipe didn't sound very good, but after she tried them she was very impressed and told me that they were actually very good. It was very easy to make and the leftovers warmed up and tasted just as good as when I cooked it.
I had taken the good advice of Mr. Fix-It and added a roasted poblano chili. I cut it in small slices and added them with the mixture of beans, salsa, and preserves. Very good addition...thank you Mr. Fix-It. I will definitely make these tacos for friends next time. This recipe is an impressive way to spice up anyone's taco night.12 of 14 found this review helpful.
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Yummy and quick
smemery02 - January 12, 2008 03:17:27 PM PSTThese tacos were really good and best of all, quick and easy to make! I would say it serves 6-8, rather than 12. I love the addition of the apricot preserves, it adds just a touch of sweetness to the spice. I will definitely make these again. Another thought, you could probably take the leftovers and wrap it in a burrito with some rice for the next day!
10 of 12 found this review helpful.
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Excellent and easy to make
Mr. Fix-It - January 7, 2008 02:49:05 PM PSTRan down to the store, got the ingredients and whipped these out for dinner. Delicious. I added a little liquid smoke and a roasted poblano chile to spice it up a little more.
To the person who thought it complicated, I'd suggest looking for recipes with shorter ingredient lists until you're more comfortable in the kitchen.
And to the ones comparing foods to bodily fluids (hopefully deleted by now): don't you have anything better to do after school than hanging out in food forums???
Anyways, thanks for the creative recipe, it's a keeper!9 of 11 found this review helpful.
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Awsome
thunderstar25 - January 7, 2008 01:49:10 PM PSTThese tacos are amazing and quick to prepare. I recommend it to anyone who is tight for time and wants a decent meal.
10 of 14 found this review helpful.
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