You may find this post slightly interesting, and contradictory, since it uses several “package” products. However, there is a difference – in my mind at least – between packaged and processed, and the ingredients below lean towards the former. My recipes will typically be a little bit more “homemade”, but I wanted this to be my first post for a reason. This recipe is adapted from a pin on Pinterest – the first pin-recipe that I tried. It came out so wonderfully, and I loved the picture so much that it made me want to start food-blogging (again – bonus points to you if you dig up the old one ;). Plus, this dish is just damn delicious! And it’s a great value because of the number of servings you get out of it. And the icing on the cake: they make even BETTER leftovers!
Oven Baked Pork Tacos
3/4 lb bulk pork chorizo
3/4 lb ground pork (85% lean)
one large onion, diced
1 – 14oz can refried beans
1 cup (8 oz) tomato sauce (plain tomato sauce, NOT pasta sauce)
half of a small can of green chiles
Season with the following (start with about half of this total mixture and season to taste; I used 3/4 of this which is the equivalent to a packet of taco seasoning if you feel like a shortcut)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
20 yellow and/or blue corn hard taco shells
2 cups shredded cheddar jack cheese
In a large skillet, heat about a tablespoon of extra virgin olive oil and add onion. Sweat for about 3 minutes. Add pork and chorizo and brown, breaking up with a wooden spoon. Cook until meet is broken up into small bits and cooked through. Drain completely. Add the beans, tomato sauce, green chilies (add the whole can if you like more spice), and seasoning. Simmer until all is combined and thick, almost paste-like. Line a baking dish, or two, with the hard taco shells sitting upright. Tip: if you’re having a hard time getting them to stand up, ball up some foil between a couple. Fill shells about half full of mixture; it should fill about 20 shells. Top with cheese.
Bake at 400 degrees for 10-20 minutes or until the cheese is melted.
Serve with sour cream and a diced up tomato (with a few of the extra chilis and a little cilantro if you’re feeling ambitious).
To reheat as leftovers: preheat oven to 350 degrees and put tacos in while oven is preheating. After about 5 minutes at full temp, crank the oven up to 400 and bake for another 5 minutes or until the filling is heated through. Be sure to keep an eye on them so the cheese doesn’t get overly brown.