Latin Crock-Pot: A Chalupa dinner bowl that could NOT be easier!
I love meals that are versatile, don't you? This slow cooker chalupa dinner bowl is a very versatile meal option because although you can serve it in taco salad shells, you can also serve it as nachos, in a burrito, in a regular taco, with a side of cornbread, or even with some huevos rancheros. You see what I mean about being versatile? This pork and bean scrumptiousness is open to many serving possibilities.
Read more in ¿Qué más?: Latin Crock-Pot: Fiesta chicken with rice & beans is a one-pot meal celebration
Crock-Pot Chalupa Dinner Bowl
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
Image via MyRecipes.com.
How would you serve this meal?