Best Slow Cooker Chalupa 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.

Slow Cooker Chalupa image

Provided by Roda Laser

Categories Pork

Time 8h

Number Of Ingredients 9

1 lb dry pinto beans
3 lb pork roast
2 clove garlic, minced
1 Tbsp cumin
1 Tbsp oregano, dried
2 Tbsp chili powder
salt or to taste
4 oz canned green chilies, chopped
water

Steps:

1. Cover bean with water and soak overnight.
2. Place roast in slow cooker. Add rest of the ingredients--including the beans and their soaking water, add more water to cover ingredients.
3. Cook on high 1 hour, then 6 hours on low.
4. Remove meat and shred--return to cooker and cook 1 more hour.