Recipe by Joan Schweger
"It doesn't take very long to whip up a fun meal with this recipe. Cowboys love these meaty tacos with chili beans and olives."
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cubed or minced pork stew meat
1 (1.25 ounce) package
taco seasoning mix
1 (16 ounce) can
chili beans, undrained
1 (10 ounce) can
sliced ripe olives, for topping
I saw this recipe and thought it would be good to use with all the pork roasts I have. It was a huge hit! My husband NEVER eats left overs but this one he did and it was gone the next day. I used sugar free preserves so it wasn't that sweet but it was great. Insteat of taco shells they put down a bed of tortilla chips and put the topping on that and ate it like nachos. WONDERFUL!!!
i used this recipe when i had pork roast left over, it was actually tasty enough to eat twice. hubby loved it.
I actually didnt make these from this website but its the same ones you can get off of the pillsbury website. I made it for my friends and they LOVED it. i let mine cook in the salsa and perserves for about 30-40 min just to make sure everything was really cooked. I had made a double batch so if you do let it cook longer to let the sauces cook down a bit.
Well, these are pretty darn tasty! My husband was stunned when he saw me mixing the preserves into the pan but was quick to say "these are really good..I'm surprised"! We didn't think they were too sweet, in fact there is just a touch of sweetness. Just be sure to use only the amount called for regarding the apricot preserves. I would recommend trying the cubed pork for some 'bite'. I used leftover shredded pork that I had on hand and by the time everything else was added, it was a bit mushy, so I would think the minced pork would be the same. I served these with the usual taco toppings.
By far, the best tacos on this site! I did it a little different than the recipe but it was awesome. I mixed the salsa, preserves and beans in the crockpot, seared off the pork on the stove and added it to the crockpot. I cooked it on low for 3 hours. Absolutely amazing!
Used to be one of my favorite quick meals and now that I am eating less and less meat in my diet, I tried a vegetarian version with a 1/2 cup of chopped onion and approx. 2 cups of chopped bell peppers and 2 red skin potatoes and it still came out delicious!
I WAS INTRIGUED BY THE APRICOT PRESERVES. IT ACTUALLY TASTED PRETTY GOOD IN THE TACO MIX. MY HUSBAND SAID IT WAS IT WAS A LITTLE TO SWEET, BUT THOUGHT IT WAS GOOD. NEXT. TIME FOR HIM I WILL ONLY ADD 1/2 THE PPRESERVES. IT WAS AN EASY. TASTY DISH.
just like another reviewer I also got this recipe a few years ago from another web site and I love it. I dont even like apricot preserves but I like the flavor they add to the recipe. The original recipes also states to add sliced green onion in addition to the black olives for a topping. Yum! I like to add sour cream and shreeded cheese to mine.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 126
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