Best Chalupa Dinner Bowl Recipes

Slow-Cooker Chalupa Dinner Bowl image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h30m

Yield 8

Number Of Ingredients 12

1 bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
1 bone-in pork loin roast (3 1/2 lb)
1 can (4.5 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
1 box (6.5 oz) Old El Paso™ taco salad shells (8 shells), heated as directed on box

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.

Nutrition Facts : Calories 690, Carbohydrate 69 g, Fat 2 1/2, Fiber 15 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1370 mg

Slow-Cooker Chalupa Dinner Bowl image

Provided by @MakeItYours

Number Of Ingredients 12

1 bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
1 bone-in pork loin roast (3 1/2 lb)
1 can (4.5 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
1 box (6.5 oz) Old El Paso™ taco salad shells (8 shells), heated as directed on box

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.

Chalupa Dinner Bowl image

Provided by LMillerRN

Categories Pork

Time 7h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb dried pinto bean
1 (3 1/2 lb) bone-in pork loin roast
2 (4 ounce) cans chopped green chilies
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 with green chilies, with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
shredded cheese
sour cream
jalapeno pepper
tomatoes
avocado

Steps:

Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
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.
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 slow cooker. Times may vary depending on the slow cooker used.

Nutrition Facts : Calories 654.4, Fat 20.8, SaturatedFat 7.3, Cholesterol 160.9, Sodium 1237.9, Carbohydrate 41, Fiber 9.7, Sugar 3.1, Protein 72.6