This is a simple, yet delicious Mexican-style dish. Taco shells are filled with a spicy pork and bean mixture, then topped with sliced olives. Add grated cheese, if desired.
I saw this recipe and thought it would be good to use with all the pork roasts I have. It was a huge hit! My husband NEVER eats left overs but this one he did and it was gone the next day. I used sugar free preserves so it wasn't that sweet but it was great. Insteat of taco shells they put down a bed of tortilla chips and put the topping on that and ate it like nachos. WONDERFUL!!! - 08 Feb 2008 (Review from Allrecipes US | Canada)
I actually didnt make these from this website but its the same ones you can get off of the pillsbury website. I made it for my friends and they LOVED it. i let mine cook in the salsa and perserves for about 30-40 min just to make sure everything was really cooked. I had made a double batch so if you do let it cook longer to let the sauces cook down a bit. - 08 May 2008 (Review from Allrecipes US | Canada)
Well, these are pretty darn tasty! My husband was stunned when he saw me mixing the preserves into the pan but was quick to say "these are really good..I'm surprised"! We didn't think they were too sweet, in fact there is just a touch of sweetness. Just be sure to use only the amount called for regarding the apricot preserves. I would recommend trying the cubed pork for some 'bite'. I used leftover shredded pork that I had on hand and by the time everything else was added, it was a bit mushy, so I would think the minced pork would be the same. I served these with the usual taco toppings. - 28 Jan 2012 (Review from Allrecipes US | Canada)