Ingredients
1
box (4.7 oz) Old El Paso™ Stand ’n Stuff Taco Shells (10 Count)
1
tablespoon vegetable oil
1 1/4
lb pork tenderloin, cut into 3/4-inch pieces
1/2
cup barbecue sauce
1
can (16 oz) sweet baked beans
2
cups shredded Cheddar cheese (8 oz)
2
green onions, thinly sliced
Preparation
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Stir; cook 2 to 3 minutes, stirring occasionally, until no longer pink in center. Stir in barbecue sauce; cook 2 to 3 minutes, stirring occasionally, until thickened. Transfer to medium bowl; cover to keep warm.
Add beans to skillet; cook over medium heat 3 to 4 minutes, stirring frequently and mashing with spatula, until liquid reduces and mixture is heated through.
To assemble, divide 1 cup of the cheese among shells. Top each with about 2 tablespoons bean mixture and heaping 1/4 cup pork mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with green onions.
