Ingredients
1
lb. boneless pork loin, cut into 1x1x1/4-inch strips
1
(1-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
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
10
pitted ripe olives, sliced
5
or 6 green onions, chopped
Preparation
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.
