SLOW-COOKER TACO SHORTCAKES

Slow-Cooker Taco Shortcakes image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h25m

Yield 12

Number Of Ingredients 9

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2-pound pork boneless shoulder roast, trimmed of fat
1 envelope (1- oz) Old El Paso™ taco seasoning mix
1 can (16 ounces) Old El Paso™ refried beans
8 ounces VELVEETA™ Mexican Cheese loaf (from 16 oz. box), cubed
12 prepared corn muffins
3/4 cup shredded lettuce
3/4 cup chopped tomato
3/4 cup sour cream
1/4 cup chopped fresh cilantro

Steps:

If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans.
Cover and cook on low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.
To serve, cut muffins crosswise in half. Place each bottom half on plate; top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato and muffin top. Serve with sour cream; sprinkle with cilantro.

Nutrition Facts : Fat 1, ServingSize 1 Serving