Posted by: TUDDLES, Sat, 21 Feb 2004, at 10:53 a.m.
Pork strips, jazzed up with taco seasoning, salsa and beans, become a hearty filling for taco shells.
1 lb. boneless pork loin, cut into 1x1x1/4-inch strips
1 (1 1/4-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 to 2 tablespoons oil
1 cup Old El Paso® Salsa
1 cup canned spicy chili beans, undrained
1/4 cup apricot preserves
1 (4.6-oz.) pkg. Old El Paso® Taco Shells (12 shells)
10 pitted ripe olives, sliced
5 or 6 green onions, chopped
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.
SERVING SIZE: 1 Taco
Calories 180 Calories from Fat 70