Oven-Baked Barbecue Pork Blue Corn Tacos

pillsbury.com

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ blue corn taco shells

1 tablespoon vegetable oil

1 ¼ lb pork tenderloin, cut into ¾-inch pieces

½ cup barbecue sauce

1 can (16 oz) sweet baked beans

2 cups shredded Cheddar cheese (8 oz)

2 green onions, thinly sliced

Directions at pillsbury.com

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