Taco Pork Skillet Recipes

TACO PORK SKILLET

Steps:

• Heat dressing in large skillet on medium-high heat. Add meat; sprinkle with half the seasoning mix. Stir-fry 2 min.
• Add vegetables, rice, water and remaining seasoning mix; mix well.
• Bring mixture to boil; cover. Simmer on medium heat 5 min.; top with cheese. Let stand, covered, 5 min.

CHEESY PORK TACO RICE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, cut sides down, onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.
• Reduce oven temperature to 425 degrees F (220 degrees C).
• Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.
• Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
• Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
• Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.

SIZZLING PORK TACOS

Steps:

• Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
• Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
• Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
• To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

SKILLET TACOS

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat; add turkey, onion and green pepper. Cook until vegetables are tender and turkey is no longer pink. , Stir in the tomato sauce, macaroni, water and picante sauce. Bring to a boil. Reduce heat; cover and simmer until macaroni is tender, 10-15 minutes. , Divide between 2 plates; top with cheese, tortilla chips and avocado. Serve with lettuce and sour cream if desired.

PORK SOFT TACOS

Steps:

• Heat the oil in a large nonstick skillet over high heat.
• Add the mushrooms and onion. Cook until tender, about 6 minutes, transfer to a bowl.
• Sprinkle the pork with salt and add to the skillet; sprinkle with cumin seeds.
• Cook over high heat, stirring until the pork is browned, about 3 minutes. Stir in the salsa and mushroom mixture. Cook until heated through, about 2 minutes.
• Transfer to a bowl and wipe the skillet clean with a paper towel.
• Spray the skillet with nonstick spray and set over medium heat.
• Cook tortillas, one at a time, just until golden on the bottom, about 1 ½ minutes. Place the tortillas, toasted side up on a work surface.
• Spread the pork mixture ( about 2/3 cup) over half of each tortilla and sprinkle with one third cheese.
• Fold the unfilled tortilla half over the filling.
• Spray the skillet with the nonstick spray and set over medium heat.
• Add the tacos to the skillet and cook, turning once with a large spatula, until golden, about 1 minute on each side.