Chalupa Dinner Bowl

Total Time
7hrs 30mins
Prep 30 mins
Cook 7 hrs

From Southern Living.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

I saw this recipe in an old Southern Living, too (October 2005) and I knew from just reading the recipe that it was going to be good ~ and it was!! Made the recipe exactly as posted and the meat was fall apart tender - you hardly need to shred it with two forks. I used about 3# of pork butt steaks that I had on hand and they worked great. I was going to post this recipe on Zaar, but you saved me the time and trouble - thanks for posting!!

KeyWee June 25, 2006

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