This fall enjoy these dinner bowls filled with slow cooked beans and pork. A Mexican meal made using Progresso® chicken broth, Old El Paso® chiles and taco shells.
Slow-Cooker Chalupa Dinner Bowl
- Prep Time 30 min
- Total 7 hr 30 min
- Servings 8
- Ingredients 12
Ingredients
- 1 bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
- 1 bone-in pork loin roast (3 1/2 lb)
- 1 can (4 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
- 8 taco salad shells, heated as directed on box
Make With
Progresso Broth
Instructions
-
Step1Spray 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.
-
Step2Cover; 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.
-
Step3To 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
690
Calories
27g
Total Fat
43g
Protein
69g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 690
- Total Fat
- 27g
- 0%
- Saturated Fat
- 7g
- 0%
- Sodium
- 1370mg
- 0%
- Total Carbohydrate
- 69g
- 0%
- Dietary Fiber
- 15g
- 0%
- Protein
- 43g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
4 1/2 Starch; 3 Lean Meat; 2 1/2 Fat;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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