Amy Flanigan


  • 12 taco shells
  • 1 tablespoon extra virgin olive oil
  • 1 small sweet onion , diced
  • 1 can (10 ounces) ROTEL, drained completely
  • 2 1/2 tablespoons Arizona Gunslinger Green Jalapeno Pepper sauce
  • 2 cups diced cooked seasoned pork
  • 2 tablespoons taco seasoning
  • salt and pepper
  • 1 cup (about 1/2 a 16-ounce can) refried beans
  • 2 cups Mexican blend shredded cheese
  • diced tomato
  • shredded lettuce
  • chopped fresh parsley
  • sour cream


  • Preheat oven to 400 degrees F.   Coat a 9x13 baking dish with nonstick spray.
  • Carefully arrange taco shells,  standing up,  in the dish.
  • Heat olive oil in a large nonstick skillet over medium-high.   Add onion and saute until soft and translucent; about 3 minutes.   Add Rotel,  Arizona Gunslinger Green Jalapeno pepper sauce,   pork,   and taco seasoning;  simmer for about 5 minutes.   Season with a touch of salt and pepper.
  • Carefully spoon about 1 tablespoon of the beans into the bottom of each taco shell,  followed by some of the pork filling,  about 3/4 full.   Sprinkle with the cheese.
  • Bake for 12-14 minutes or until cheese is completely melted and the edges of the shells have browned.
  • Remove from the oven and top with tomatoes,  lettuce,  parsley,  and sour cream.