This Oven-Baked Pork Tacos recipe is adapted from a pin on Pinterest – the first pin-recipe that I tried. 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!
Special Oven-Baked Pork Tacos
- ¾ pound ground pork (minced pork)
- 1 large yellow onion - diced
- 14 ounces refried beans
- 1 cup ketchup (tomato sauce Australia and UK)
- ½ can green chilis (green chilli in British English)
- 1 tablespoon chili powder (chilli powder in British English)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes - crushed
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon Sea salt
- 1 teaspoon ground black pepper
- 2 cups Colby Jack cheese - shredded
- Heat about a tablespoon of extra virgin olive oil in a large skillet and add onion. Sweat for about 3 minutes. Add pork and chorizo and brown, breaking up with a wooden spoon. Cook until the meat is broken up into small bits and cooked through. Drain completely.
- Add the beans, tomato sauce, green chillies (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.
- Bake the tacos at 400 degrees Fahrenheit for 10 to 20 minutes or until the cheese is melted.
- Serve with sour cream and a diced up tomato (with a few extra chilis and a little cilantro if you’re feeling ambitious).
- To reheat as leftovers: preheat the oven to 350 degrees and put tacos in while the oven is preheating. After about 5 minutes at full temp, crank the oven up to 400 degrees 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.