Source:
Campbell's Recipes
Tagged With:
10 servings (1 taco cup each)
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Chipotle Pork Taco Cups
Here's an interesting twist on a pulled pork sandwich that is easy to make and features pork-filled tortillas and Tex-Mex toppings like Cheddar cheese, guacamole and olives. |
Rating:
Rate This Recipe |
Serves:
10 servings (1 taco cup each)
Prep Time:
15 minutes
Cook Time:
10 minutes
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Vegetable cooking spray
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10 whole wheat or flour tortilla (6-inch)
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1 container (18 ounces) refrigerated cooked barbecue sauce with shredded pork (about 2 cups)
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1 cup Pace® Chunky Salsa
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1/4 teaspoon ground chipotle chile pepper
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shredded Cheddar cheese (optional)
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guacamole (optional)
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sour cream (optional)
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Sliced ripe olive (optional)
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Heat the oven to 350°F. Spray 10 (3-inch) muffin-pan cups with the cooking spray.
Wrap the tortillas between damp paper towels. Microwave on HIGH for 30 seconds or until the tortillas are warm. Fold 1 tortilla into thirds to form a cone shape. Press the tortilla cone, wide end down, into a muffin-pan cup. Repeat with the remaining tortillas, rewarming in the microwave as needed.
Bake for 5 minutes or until the tortilla cones are golden. Remove the tortillas from the pan and cool on wire racks.
Heat the pork, salsa and chipotle chile pepper in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
Spoon about 1/4 cup pork mixture into each tortilla cone. Top with the cheese, guacamole, sour cream or olives, if desired.
Notes:
Nutritional Values per Serving using Pace Chunky Salsa: Calories 185, Total Fat 4g, Saturated Fat 1g, Cholesterol 14mg, Sodium 676mg, Total Carbohydrate 25g, Dietary Fiber 1g, Protein 9g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 5%DV, Iron 3%DV
Tips:
Tip: You can prepare the tortillas through the baking step up to 24 hours ahead of time and store them in an airtight container.
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