These Easy Oven Baked Pork Tacos are so simple, filling, and perfect for a crowd or family weeknight dinner!
This recipe was developed by me for Smithfield, who I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
My Facebook feed has been filled with back-to-school pictures this week. Say what??? And I thought we started early. When I was a kid, we went back after Labor Day, but it just keeps getting pushed up every year. If we’re going in the direction of year-round school I might cry. I love our summer breaks.
Although, I also sort of need my kids to get back into a schedule, and not be around each other. Or me. You know, for their safety. HA.
But then my head kind of hurts when I think about school, dance, and soccer. I need to start getting creative with dinner again!
Left overs to the rescue.
You’ve all tried baked beef tacos, right? I’m certain the original creator lives in the Midwest. Because those people are awesome and just know how to easily feed large crowds.
Well, I saw baked chicken tacos recently, and decided why not make them with pork, too! I had some extra from the Teriyaki Kabobs, thanks to Smithfield Marinated Fresh Pork. They make original meals so easy, and repurposing left overs even easier. This one is ready in only 30 minutes!
- • 12 taco shells
- • 1 tablespoon extra virgin olive oil
- • 1 small sweet onion, diced
- • 1 can (10 ounce) ROTEL, drained completely
- • 2 cups diced cooked Smithfield seasoned pork
- • 2 tablespoons taco seasoning
- • salt and pepper
- • 1 cup (about 1/2 a 16 ounce can) refried beans
- • 2 cups Mexican blend shredded cheese
- • diced tomato
- • shredded lettuce
- • chopped fresh parsley
- • sour cream
- Preheat oven to 400 degrees F. Coat a 9x13 baking dish with nonstick spray.
- Carefully arrange taco shells, standing up, in the dish.
- Heat olive oil in a large nonstick skillet over medium-high. Add onion and saute until soft and translucent; about 3 minutes. Add Rotel, pork, and taco seasoning; simmer for about 5 minutes. Season with a touch of salt and pepper.
- Carefully spoon about 1 tablespoon of the beans into the bottom of each taco shell, followed by some of the pork filling, about 3/4 full. Sprinkle with the cheese.
- Bake for 12-14 minutes or until cheese is completely melted and the edges of the shells have browned.
- Remove from the oven and top with tomatoes, lettuce, parsley, and sour cream!
(adapted from The Cookie Rookie)
I made those baked chicken tacos and then also made them with beef. Now I guess I need to try them with pork! (Bonus: I already have shredded pork shoulder in the freezer!)
Well, I mean…pork. Like there’s a chance you won’t love them? No. HA.
They’re on the menu for Monday. ?
Yay!!
This is so smart!!
Oooooh! I’ve never heard of baked tacos! I guess I live under a rock. LOL. Will definitely try this thank you!
I was late to the game also, Marie!
Yeah…great idea making the tacos and then putting them in oven…I will definitely use that
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