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Slow-Cooker Taco Shortcakes

  • Prep 25 min
  • Total 10 hr 25 min
  • Servings 12

A savory version of a sweet treat features a zippy pork and bean mixture over corn muffin "shortcakes." MORE + LESS -

Ingredients

2-pound pork boneless shoulder roast, trimmed of fat
1
envelope (1- oz) Old El Paso™ taco seasoning mix
1
can (16 ounces) Old El Paso™ 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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
225
% Daily Value
% Daily Value*:
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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