Recipe by NAKANO®
"Ground pork is browned with Mexican spices and pinto beans before being served in corn tortillas. Top with your favorite toppings like lettuce, tomato, cheese, cilantro and salsa!"
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3 large cloves
1 (15 ounce) can
pinto beans, undrained
NAKANO® Seasoned Rice Vinegar - Original
8 (7 inch)
corn tortillas, warmed
Optional garnishes: diced tomatoes, chopped cilantro, shredded cheese, salsa verde
Really good but I made a few changes. The grocery store I went to didn't have any ground pork so I bought 4 thick bone-in pork chops that were on sale. I cut off the bone and fat then cut the pork into small pieces. I added the pork to 1 can of enchilada sauce, the onion, chili powder, cumin, 1 can green chilis, 1 can petite diced tomatoes, 1/2 bunch coarsely chopped cilantro and 1/4 cup white wine vinegar. I let this cook for about 30 minutes and added 1 can black beans and 2 chopped chipotle peppers. Be very careful of the peppers! They are the kind that are in a can and are very hot! When I open a new can of them, I separate the peppers into small freezer bags with 2 peppers per bag plus a small amount of the sauce. I find this is the right amount of heat for me. Start with one though! I ended up making these into big burritos because I layered refried beans, the pork mix, thin sliced avocados, cheese, sour cream and salsa.
I picked this out because of the low calories per serving. I followed others' suggestions and cut the vinegar in half. Also, I drained the fat from the pork before adding the beans to cut back on the greasy factor. I would suggest draining the beans because there was a lot of liquid in the final product. Served on flour tortillas with a side of canned Mexicorn. I thought this was different and good, but husband disagreed. Probably won't make again since he didn't care much for it. Thanks anyway!
This was an excellent alternative to regular ground beef tacos. Very tasty and just the right amount of spice. I topped with Red Leicester cheese, tomatoes and lettuce. YUM! Will definitely make this again.
Delicious alternative to regular tacos. We had some ground pork we needed to use, so I searched this site and found this recipe. I was a little skeptical because of the vinegar, but this recipe turned out FABULOUS! The Salsa Verde *makes* the tacos, be sure to use it. This one's already in our recipe box to use again and again! Thanks for a great twist on TACO NIGHT! :)
These were really good, next time I'll probably use flour tortillas because the corn ones are a bit dry for my taste. I agree that the salsa verde really makes this - don't skip it!
I just tried this recipe today and it is fantastic, so much flavor. I did make a few changes; instead of adding chili powder to the meat I added cumin instead. I also didn't have the rice vinegar so added apple cider vinegar instead. Instead of the pintos I added a can of chili beans in chili gravy and it was perfectly spiced for me. I also topped mine with a relish I made of green onions, green bell peper, chopped tomatoes, dried parsley, and a small amount of olive oil and some apple cider vinegar. Used the extra juice in the relish to pour over the meat/beans. They were great and needed nothing else to top them. Definately a keeper. Thanks for sharing.
This was yummy. I followed the reviewers' recommendations and halved the vinegar, which was perfect. I like a little heat so I added a few dashes of ground cayenne pepper. Served it on flour tortillas with fresh salsa (I chopped in some avocado and added a little fresh lime juice), shredded lettuce, and light sour cream.
This was a fairly fast dinner to put together. I also changed mine a bit by adding a chopped, fresh jalapeno, along with a tbsp. of cumin. We typically garnish our tacos with fresh cilantro instead of lettuce, and this always seems to add flavor to ANY type of taco. Thanks for sharing this recipe... it will be a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Chilie Pork Tacos
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 242
** Calories from Fat: 88
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