Slow-Cooker Taco Shortcakes

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Slow-Cooker Taco Shortcakes
  • Prep 25 min
  • Total 10 hr 25 min
  • Servings 12
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A savory version of a sweet treat features a zippy pork and bean mixture over corn muffin "shortcakes."
Updated May 25, 2022


  • 2-pound pork boneless shoulder roast, trimmed of fat
  • 1 envelope (1- oz) Old El Paso™ taco seasoning mix
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 8 ounces VELVEETA™ Mexican Cheese loaf (from 16 oz. box), cubed
  • 12 prepared corn muffins
  • 3/4 cup shredded lettuce
  • 3/4 cup chopped tomato
  • 3/4 cup sour cream
  • 1/4 cup chopped fresh cilantro
Make With
Make With
Old El Paso


  • 1
    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.
  • 2
    Cover and cook on low heat setting 8 to 10 hours.
  • 3
    Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.
  • 4
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe also tastes delicious served in hard or soft shell tacos. Just omit the corn muffins.
  • tip 2
    If you like it really hot, use hot Mexican-style process cheese in place of the mild.
  • tip 3
    Make your evening meal a success by baking corn muffins the night before or purchasing them ahead of time.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value*:
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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