Chipotle Pork Taco Cups

Campbell's Chipotle Pork Taco Cups Recipe

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.

At a glance

Prep

15 min.

Total

25 min.

Serves

10

Servings: 1 taco cup each

Cook: 5 min.

Bake: 5 min.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

Vegetable cooking spray
10 whole wheat or flour tortillas (6-inch)
1 container (18 ounces) refrigerated cooked barbecue sauce with shredded pork (about 2 cups)
1 cup Pace® Chunky Salsa
1/4 teaspoon ground chipotle chile pepper
Shredded Cheddar cheese (optional)
Guacamole (optional)
Sour cream (optional)
Sliced ripe olives (optional)

How to Make It

  • 1

    Heat the oven to 350°F. Spray 10 (3-inch) muffin-pan cups with the cooking spray.

  • 2

    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.

  • 3

    Bake for 5 minutes or until the tortilla cones are golden. Remove the tortillas from the pan and cool on wire racks.

  • 4

    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.

  • 5

    Spoon about 1/4 cup pork mixture into each tortilla cone. Top with the cheese, guacamole, sour cream or olives, if desired.

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Recipe Nutritional Information

Made With

Pace Chunky Salsa

calories

185

totalfat

4g

saturatedfat

1g

cholesterol

14mg

sodium

676mg

totalcarbohydrate

25g

dietaryfiber

1g

protein

9g

vitamina

2%DV

vitaminc

0%DV

calcium

5%DV

iron

3%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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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RID#50169

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