Chalupa Dinner Bowl

  • JenBlalock Posted: 07/11/09
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    Good recipe! My husband doesn't like super spicy so that wasn't a problem but if you like spicier I would double the spices and use hot chiles or add cayenne pepper. I used boneless pork loin roast and changed it a bit in that we ate it burrito style in soft flour/corn tortillas, topped with sliced avocado, grape tomatoes, green onions, cilantro and shredded mexican cheese mix.

  • lindsaywidle Posted: 11/04/09
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    Double all spices. I would absolutely make this again - it was so delicious. We made it for tacos but then ate the leftovers as nachos the next night! It was a little runny, so use a ladle with holes to scoop meat.

  • rozinski Posted: 10/01/10
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    GREAT must have on hand for quick snack, lunch, dinner, freezes well.Use for taco salad,Nachos, burrittos, or simply serve with scoop chips.I increase the seasonings and use 2 cans of rotels. Since I don't have a crock pot, I cook it in a covered dutch oven(heavy pan) at 350.

  • HokiePQRST Posted: 05/04/10
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    Really good. The pork was very tender and easy to shred. Spice level was perfect, my almost 2 year old ate a lot. I will definitely make it again.

  • gooeylovebugs Posted: 01/26/10
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    This is one of my family's new favorites. I thought the spice level was just right for my family that includes a 2 and 4 year old. I found myself looking forward to the leftovers all day the day after I made it! I'll definitely use this recipe to entertain. In fact, the recipe made so much that I immediately froze half of it to serve when my parents come in from out of state next month. We made tacos with the meat mixture and next time I think we'll top the tacos with som guacamole. Yummy!

  • imabookfiend Posted: 08/19/10
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    We Loved this meal! It makes a LOT!

  • lhelton1230 Posted: 05/24/11
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    I made this exactly as written. I served with diced tomato, cheese, avocado, and sour cream. It was very tasty. It made a lot though!! plenty left to freeze. The filling would also be good in burritos, tacos, on buns....very versatile!

  • bryncalyn Posted: 09/14/11
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    This was delicious! I made the pinto beans separately so I could use them in other dishes. The taco bowls were broken when I opened the box so we used a cereal bowl with tortilla chips. Worked just as good! The pork isn't too spicy so those who want it hot will need to spice it up with salsa or hot sauce. Definately will be making this one again!!

  • steponme Posted: 12/08/11
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    This tasted authentic Mexican. Very good, after you put all the toppings on it; excellent! I cooked mine using the 1 hr. high & 9 hrs. low. I was wondering why the instructions called for an extra hour of cooking, then I knew why after I saw the beans needed to cook more, but the meat did not, so I kept the meat out until the last 20 minutes. Also, I didn't think my crock pot (old 20th century model) would finish the beans in 1 hr. even on the high setting, so I transferred them to my dutch oven on the stove for that last hour...perfect. Note: I did add about 1 cup of water to beans the last hour.

  • firmdeb Posted: 11/02/11
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    Great and easy dinner!

  • seaside725 Posted: 07/13/12
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    This was very tasty and easy to make. I agree that the filling out be good on anything. I also had enough left over to freeeze and I served the leftovers over rice. yummy.

  • Onecentinvegas Posted: 11/02/12
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    Easy, versatile, cheap and tasty--what else could you ask for? The dish can be eaten as chili, used in tacos, taco salad, burritos--you name it. Not too spicey and very yummy as leftovers, too.

  • Jenniebojangles Posted: 10/07/13
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    I halved the recipe for the first attempt; it worked perfectly. Also used a pork tip (boneless) still had lots of flavor. As the description suggests would work as a perfect based for many dishes. Super easy and everyone in the family enjoyed which means this is definitely something I would make again!

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