Crock Pot Chalupa

Mrs.R's Note:

From Mama Sita on the welltellme site! YUM!!! If you don't eat pork, feel free to substitute chicken or a chuck roast.

• Total Time: 6 hrs
• Prep Time: 30 mins
• Cook Time: 5 hrs 30 mins

Ingredients:

Servings: 12

• 1 lb dry pinto beans, soaked overnight and drained
• 3 lbs lean pork roast
• 1/2 cup chopped onion
• 2 minced garlic cloves
• 1 tablespoon salt
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 (4 ounce) can green chilies, chopped
• 4 cups water

Directions:

1. Soak beans overnight and drain.
2. Add all ingredients to the slow cooker.
3. Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
4. If you have a bone from the roast, remove it, and "mash" beans, if you like.
5. Uncover and cook for about a 30 minutes until desired thickness is reached.
6. Serve with tortillas or tortilla chips with lots of toppings!
7. IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!

Reviews

[Catherine Robson]

I didn't quite get the water ratio right with my crock pot & mine came out a little soupy....so I agree that the crock pot needs to be taken into account.... Apart from that I cut back to 1 tbsp of chilli powder because of younger family members.....this tastes even better the next day on sandwiches. Thank you for sharing

[LilPinkieJ]

This was excellent! I forgot it in my crock pot until about 14 hours later, and the meat was done to perfection. I didn't use dried beans, but I drained some canned beans and threw them in at the end. I'm sure it would have been even better had I used them. Made and reviewed for PAC Fall 2008. Thanks :)