SLOW-COOKED PORK BURRITO BOWLS

Slow-Cooked Pork Burrito Bowls image

Skip the tortillas and serve a spicy pork filling on top of colorful Spanish rice. Olé!

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 9

Number Of Ingredients 10

Ingredients

2-lb pork boneless shoulder roast
1 can (15 to 16 oz) pinto beans, rinsed and drained
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 can (4.5 oz) Old El Paso™ diced green chiles, undrained
2 packages (7.6 oz each) Old El Paso™ Spanish rice mix
5 cups water
2 tablespoons butter or margarine
2 1/4 cups shredded Mexican blend cheese (9 oz)
2 1/4 cups shredded lettuce
3/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.
Cover and cook on Low heat setting 8 to 10 hours.
About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.

Nutrition Facts : Calories 480, Carbohydrate 30 g, Cholesterol 100 mg, Fat 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 0 g