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Chalupa Dinner Bowl

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SERVES: 8

COOK TIME: 6 Hr

Chalupa is the Spanish word for "boat." It describes the taco shells that hold the savory pork-and-bean mixture. You can also serve the mixture over cornbread or rolled up burrito style in flour tortillas.

What You'll Need:

1 pound dried pinto beans
1 (3-1/2-pound) boneless pork loin roast
2 (4.5-ounce) cans chopped green chilies
2 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) container chicken broth
1 (10-ounce) can diced tomatoes and green chilies with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded

What To Do:

Rinse and sort beans according to package directions; place in a 6-quart slow cooker. Add roast and next 6 ingredients. Pour chicken broth over roast.
Cover and cook on HIGH setting 8 hours. Pull roast into large pieces with 2 forks, stir in diced tomatoes. Heat for additional 10 minutes.
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 like shredded Monterey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream, or chopped avocado.