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Oven-Baked Barbecue Pork Tacos
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Prep Time:
25 minutes
Total Time:
35 minutes
Elevate BBQ blue corn tacos by baking for a perfectly hot and uniform finish.
Ingredients:
  • 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 1 tablespoon vegetable oil
  • 1 1/4 lb pork tenderloin, cut into 3/4-inch pieces
  • 1/2 cup barbecue sauce
  • 1 can (16 oz) sweet baked beans
  • 2 cups shredded Cheddar cheese (8 oz)
  • 2 green onions, thinly sliced
Instructions:
  • Preheat your oven to 400°F. Generously coat the bottom of a 13x9-inch (3-quart) baking dish with cooking spray. Arrange taco shells upright and snugly in the dish; set aside.
  • 1. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook without stirring for 4 minutes. Stir and continue cooking for 2 to 3 minutes until pork is no longer pink in the center. Add barbecue sauce, cook for an additional 2 to 3 minutes until it thickens. Transfer to a bowl, cover, and keep warm.
  • Place beans in a skillet and cook over medium heat for 3 to 4 minutes. Remember to stir regularly and use a spatula to mash the beans until the liquid reduces and the mixture is heated through.
  • Sprinkle 1 cup of cheese into the shells. Add about 2 tablespoons of bean mixture and a heaping 1/4 cup of pork mixture on top of the cheese. Finish with the remaining 1 cup of cheese. Bake for 5 to 7 minutes until the cheese is melted. Garnish with green onions before serving.

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