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Slow-Cooker Taco Shortcakes

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By Betty Crocker Kitchens
Updated May 25, 2022
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A savory version of a sweet treat features a zippy pork and bean mixture over corn muffin "shortcakes."

Slow-Cooker Taco Shortcakes

  • Prep Time 25 min
  • Total 10 hr 25 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 2-pound pork boneless shoulder roast, trimmed of fat
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (16 oz) Old El Paso™ Traditional 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
Make With
Old El Paso

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Cover and cook on low heat setting 8 to 10 hours.
  • Step 
    3
    Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.
  • Step 
    4
    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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
225
% Daily Value*:
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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