OVEN-BAKED BARBECUE PORK TACOS

Oven-Baked Barbecue Pork Tacos image

What could make barbecue blue corn tacos even better? Baking them so they're all hot and ready at the same time!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 10

Number Of Ingredients 7

Ingredients

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
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

Steps:

Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Stir; cook 2 to 3 minutes, stirring occasionally, until no longer pink in center. Stir in barbecue sauce; cook 2 to 3 minutes, stirring occasionally, until thickened. Transfer to medium bowl; cover to keep warm.
Add beans to skillet; cook over medium heat 3 to 4 minutes, stirring frequently and mashing with spatula, until liquid reduces and mixture is heated through.
To assemble, divide 1 cup of the cheese among shells. Top each with about 2 tablespoons bean mixture and heaping 1/4 cup pork mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with green onions.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 570 mg, Sugar 7 g, TransFat 0 g