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
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Steps
1
Spray 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.
2
Cover; 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.
3
To 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.
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Set out taco toppings—shredded Monterey Jack cheese, pickled sliced jalapeño chiles, halved grape tomatoes, sliced avocado and sour cream—for guests to garnish their own dinner bowls.
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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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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