adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Chalupa Dinner Bowl
Slow-Cooker Chalupa Dinner Bowl
0 Likes
Prep Time:
30 minutes
Total Time:
7 hours 30 minutes
Fall pork and bean bowls with Mexican flavors using Progresso® broth, Old El Paso® chiles, and taco shells.
Ingredients:
  • 1 bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
  • 1 bone-in pork loin roast (3 1/2 lb)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 can (10 oz) diced tomatoes with green chiles, lime juice and cilantro
  • 1 small head iceberg lettuce, shredded
  • 8 taco salad shells, heated as directed on box
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Next, layer the beans on the bottom, followed by the pork roast. Sprinkle green chiles, garlic, chili powder, salt, oregano, and cumin over the top. Lastly, pour the broth evenly over the pork.
  • Cover and cook on High heat setting for 6 hours. Remove the pork from the slow cooker onto a large plate, and discard bones and fat. Shred the pork into pieces using two forks, then return it to the slow cooker. Stir in tomatoes and cook uncovered for 1 more hour, or until the liquid slightly thickens.
  • Arrange a generous portion of shredded lettuce in each heated taco salad shell, then top with about 1 cup of the flavorful pork and bean mixture using a slotted spoon. Enjoy!

Similar Recipes