• 3 1/4 pounds lean ground pork
  • 1 cup onions (peeled, chopped)
  • 2 cups tomatoes (canned, drained, chopped)
  • 1/2 cup green chiles (chopped)
  • 1/2 cup taco seasoning
  • 25 taco shells (OR taco boats)
  • 2 cups tomatoes (fresh, chopped)
  • 5 cups lettuce (shredded)
  • 4 cups cheddar cheese low fat (shredded)
  • 3 cups salsa


  1. Brown pork and onions.
  2. Drain.
  3. Stir in tomatoes, chili peppers, and seasoning mix.
  4. Bring mixture to a boil.
  5. Reduce heat and simmer for 30 minutes.
  6. Holding CCP: Hold at 140ºF or above until ready to serve.
  7. Place taco shells in a single layer on baking trays.
  8. Warm shells per manufacturer’s instructions.
  9. Spread in each shell 3 Tbsp. (#24 disher) refried beans and 3 Tbsp. of the meat mixture.
  10. Heat in a 350ºF oven for approximately 10 minutes or until an internal temperature of 155ºF is reached.
  11. To serve: top with 1 Tbsp. chopped tomatoes, 3 Tbsp. lettuce, 3 Tbsp. of cheese and 2 Tbsp. of salsa.
  12. Pour mixture in two-inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours
  13. Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.
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