Easy Carnitas Tacos

Ground pork stands in for slow-cooked pork shoulder in this quick skillet-cooked taco filling that includes all the spicy, citrusy flavors of traditional carnitas without all the work.
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30 Minutes Prep
35 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1 tablespoon vegetable oil
  • Small check mark in a circle icon 1 lb ground pork
  • Small check mark in a circle icon 1/2 cup finely chopped onion
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • Small check mark in a circle icon 4 cloves garlic, finely chopped
  • Small check mark in a circle icon 1/2 teaspoon ground cumin
  • Small check mark in a circle icon 1/2 teaspoon ground cinnamon
  • Small check mark in a circle icon 1/4 teaspoon dried oregano leaves
  • Small check mark in a circle icon 1/2 cup orange juice
  • Small check mark in a circle icon 1 tablespoon lime juice
  • Small check mark in a circle icon 1 package Old El Paso™ Taco Bowls™ soft flour tortillas (8 bowls)
  • Small check mark in a circle icon 1 cup Old El Paso™ refried beans (from 16-oz can), heated
  • Small check mark in a circle icon 1/2 cup diced tomato
  • Small check mark in a circle icon 1/2 cup crumbled queso fresco cheese
  • Small check mark in a circle icon 1/4 cup finely chopped fresh cilantro leaves
  • Small check mark in a circle icon Lime wedges
Preparation
  1. In 12-inch skillet, heat oil over medium-high heat. Add pork and onion; cook 5 to 7 minutes, stirring frequently, until pork is no longer pink.
  2. Stir in taco seasoning mix, garlic, cumin, cinnamon and oregano; stir in orange juice. Cook over medium heat 1 to 2 minutes or until thickened. Stir in lime juice.
  3. Meanwhile, heat bowls as directed on package. Spread refried beans in bottoms of bowls. Divide pork mixture among bowls. Top with tomato, queso fresco cheese and cilantro. Serve with lime wedges.
Expert Tips
  • Like it hot? Top with sliced jalapeño chiles or a few drops of hot sauce.
  • Bottled orange juice is fine to use in this recipe but with lime juice, freshness really makes a difference. So if at all possible, opt for fresh-squeezed lime juice.
Nutrition
1 Serving: Calories 300 (Calories from Fat 140); Total Fat 16g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 600mg; Potassium 330mg; Total Carbohydrate 24g (Dietary Fiber 2g); Protein 15g % Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 10% Exchanges: 1 1/2 Starch, 1 1/2 Very Lean Meat, 3 Fat Carbohydrate Choices: 1 1/2