ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chalupa Dinner Bowl

Prep time 30 mins
Cook time 11 hrs
Bake time 5 mins
Yield Makes 8 servings
This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa).

Ingredients

  • 1 pound dried pinto beans
  • 1 (3 1/2-pound) bone-in pork loin roast
  • 2 (4-ounce) cans chopped green chiles
  • 2 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 (32-ounce) box chicken broth
  • 1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
  • 8 taco salad shells
  • 1 small head iceberg lettuce, shredded
  • Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado

How to Make It

  1. Rinse and sort beans according to package directions.

  2. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.

  3. Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.

  4. Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.

  5. Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot slow cooker. Times may vary depending on the slow cooker used.