A savory version of a sweet treat features a zippy pork and bean mixture over corn muffin "shortcakes."
2-pound pork boneless shoulder roast, trimmed of fat
envelope (1- oz) Old El Paso™ taco seasoning mix
can (16 ounces) Old El Paso™ refried beans
ounces VELVEETA™ Mexican Cheese loaf (from 16 oz. box), cubed
prepared corn muffins
cup shredded lettuce
cup chopped tomato
cup sour cream
cup chopped fresh cilantro
If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow
cooker. Sprinkle with taco seasoning mix. Top with beans.
Cover and cook on low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork, using 2
forks. Return pork to cooker and mix well. Stir in cheese.
To serve, cut muffins crosswise in half. Place each bottom half on plate;
top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon
tomato and muffin top. Serve with sour cream; sprinkle with cilantro.
This recipe also tastes delicious served in hard or soft shell tacos. Just omit the corn muffins.
If you like it really hot, use hot Mexican-style process cheese in place of the mild.
Make your evening meal a success by baking corn muffins the night before or purchasing them ahead of time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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