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Slow-Cooker Taco Shortcakes

  • Prep 25 min
  • Total 10 hr 25 min
  • Servings 12
  • Save
    262
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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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