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Slow-Cooker Chalupa Dinner Bowl

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Betty Crocker Kitchens
Updated May 25, 2022
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This fall enjoy these dinner bowls filled with slow cooked beans and pork. A Mexican meal made using Progresso® chicken broth, Old El Paso® chiles and taco shells.

Slow-Cooker Chalupa Dinner Bowl

  • Prep Time 30 min
  • Total 7 hr 30 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 1 bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
  • 1 bone-in pork loin roast (3 1/2 lb)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

690 Calories
27g Total Fat
43g Protein
69g Total Carbohydrate

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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