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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 398.6
  • Total Fat: 18.5 g
  • Cholesterol: 63.3 mg
  • Sodium: 570.6 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 8.1 g
  • Protein: 23.2 g

View full nutritional breakdown of Taco Bake calories by ingredient
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Taco Bake

Submitted by: MGWIFE


Number of Servings: 8

Ingredients

    1 pound pork roast
    2 cans no salt added diced tomatoes, undrained
    1 can reduced sodium black beans, undrained
    1 tablespoon chili powder
    1/2 tablespoon cumin
    1 teaspoon paprika
    1 teaspoon cayanne pepper
    14 small corn tortillas
    1 cup salsa
    1 cup shredded cheddar cheese

Directions

Put the tomatoes and black beans in the bottom of a slow cooker. Add in the spices and stir. Put the roast on top and cook on low for about seven hours. Shred the pork and put it back in the slow cooker. Let it cook for another hour. (The time can be shortened depending on your slow cooker. Just make sure that the pork it fully cooked when you shred it)
Preheat the oven to 350 degrees. In a deep baking pan, place two tortillas. Using a slotted spoon to drain the liquid, fill the tortillas and fold in half. Layer the next two tortillas, fill them and fold them in half. Continue until all of the tortillas have been used. Pour the remaining filling in the slow cooker over the tortillas. Top with the salsa and cheddar cheese. Bake at 350 degrees for 15 to 20 minutes, or until the cheese is melted and bubbling.





TAGS:  Beef/Pork |

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