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


Get the full recipe directions at MyRecipes.com.

Image via MyRecipes.com.

Add Comment How would you serve this meal?
About the author

You can find Claudya Martinez on her own blog Unknown Mami. Stop by, she loves visitors. Of course you can also find her on Twitter or Facebook.

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Add Comment How would you serve this meal?

This sounds good. Slow cooker recipes are always great!

Omg, this looks so good! I would serve it as is.  I am keeping this recipe. 

Sounds delicious.

Now I'm hungry hahahaha

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