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).

Prep Time: 30 minutes
Cook Time: 11 hour(s)
Bake: 5 minutes
Yield: Makes 8 servings

Ingredients

• 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

Preparation

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.