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 Taco Shortcakes
0 Likes
Prep Time:
25 minutes
Total Time:
10 hours 25 minutes
Zesty pork and bean mix over savory corn muffins.
Ingredients:
  • 2-pound pork boneless shoulder roast, trimmed of fat
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 8 ounces VELVEETA™ Mexican Cheese loaf (from 16 oz. box), cubed
  • 12 prepared corn muffins
  • 3/4 cup shredded lettuce
  • 3/4 cup chopped tomato
  • 3/4 cup sour cream
  • 1/4 cup chopped fresh cilantro
Instructions:
  • Remove any strings or netting from the pork if it is tied. Put the pork in a 3- to 4-quart slow cooker. Sprinkle taco seasoning mix over the pork and then add the beans on top.
  • Slow cook on low heat for 8 to 10 hours with the pot covered.
  • Transfer the tender pork to a cutting board and shred it using 2 forks. Return the succulent pork to the cooker and mix thoroughly before stirring in the cheese.
  • To serve, slice muffins in half crosswise and place the bottom half on a plate. Top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato, and the muffin top. Serve with a dollop of sour cream and a sprinkle of cilantro.

Similar Recipes