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!
Oven-Baked Pork Tacos
Print RecipeIngredients
- 3/4 pound of bulk pork chorizo
- 3/4 pound of ground pork
- 1 large onion, diced
- 1 14-ounce can of refried beans
- 1 cup of tomato sauce
- Half of a small can of green chiles
- 1 tablespoon of chilli powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of crushed red pepper flakes
- 1/4 teaspoon of dried oregano
- 1/2 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 20 yellow and blue corn hard taco shells
- 2 cups of shredded cheddar jack cheese
Instructions
- 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 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.
