Crockpot Chalupa Dinner Bowl
This pork-and-bean mixture is versatile.Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa).
Yield: Makes 8 servings
1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart crockpot then add roast and next 6 ingredients.
Pour chicken broth evenly over top of roast.
Cover and cook on HIGH 1 hour then reduce to LOW, and cook 9 hours.
Or, cover and cook on HIGH 6 hours.
Remove bones and fat from roast and 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.
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.
Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot crockpot. Times may vary depending on the crockpot used.
Source : Southern Living, OCTOBER 2005viamyrecipes.com
This pork-and-bean mixture is versatile.Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa).
Yield: Makes 8 servings
1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart crockpot then add roast and next 6 ingredients.
Pour chicken broth evenly over top of roast.
Cover and cook on HIGH 1 hour then reduce to LOW, and cook 9 hours.
Or, cover and cook on HIGH 6 hours.
Remove bones and fat from roast and 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.
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.
Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot crockpot. Times may vary depending on the crockpot used.
Source : Southern Living, OCTOBER 2005viamyrecipes.com
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