Cowboy Tacos

This recipe is from the Pilbury Bake-Off in 1996.

1 pound boneless pork loin, cut into 1x1x1/4-inch strips
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
1 tablespoon oil
1 cup Old El Paso(R) Salsa
1 cup canned spicy chili beans, undrained
1/4 cup apricot preserves
1 (4.6 ounce) package Old El Paso(R) Taco Shells
10 pitted ripe olives, sliced
5 green onions, chopped

In shallow bowl, combine pork and taco seasoning mix; toss to coat.

Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.

Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stirring occasionally.

Meanwhile, heat taco shells according to package directions. To serve, spoon pork mixture into each taco shell; top with olives and onions.

Taco Bake

This is one of our favorite dinners!

1 pound ground chicken
1 package crescent rolls
1 taco seasoning packet
Shredded Mexican cheese

Preheat your over to 350. Brown the gound chicken in a pan. Add the taco flavoring as directed. As that is cooking in, line a baking dish (I use a glass pyrex rectangle) with the crescent rolls. Flatten the rolls as one piece kneading together along the seams. The dough from the rolls should cover the bottom of the dish. I usually give the crescent base about 5 minutes to cook alone. Then I add the cooked chicken onto the roll crust and top with the shredded cheese. I bake the pan for about 10 more minutes. The crescent crust should be browning and the top cheese melted. Then you can cut and serve!

We usually top with salsa and sour cream. Spanish rice or beans make a great side. Enjoy!