Chalupa Dinner Bowl

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).

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 5 Minutes


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

Preparation

  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.
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