|Crockpot Mexican Pork Chalupas|
Mexican Pork Chalupas can be made with pork loin, pork roast or beef roast. This is great to fix for a big gathering, just double the ingredients. You can serve Pork Chalupas any way that sounds yummy to you. Serve on top of Spanish Rice, rolled up in flour tortillas, quesadillas, tacos, nachos, on top of chalupa shell and spooned over cornbread or anything you can imagine. You will need a large crockpot for this recipe. Allow time for cooking it takes 9 to 10 hours on low. I know you will enjoy this versatile dish!
Ingredients you will need:
2 cups dry pinto beans
Water to cover beans
2 cans cream of mushroom soup
1- 2 pound roast, cut into chunks (your choice pork or beef)
1-10 ounce can tomatoes and green chilies
1-4 ounce can chopped green chilies
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon garlic powder
Spray a 6 quart crockpot with non-stick cooking spray.
Put pinto beans that have been sorted and washed into pot; cover with water
Add 1 can soup, roast, second can of soup, tomatoes and green chilies, green chilies, cumin, garlic powder and oregano
Cook on low for 9-10 hours. Check after a couple of hours to see if the beans are dry and need more water. If so only add hot water, one cup at a time.
Do not lift the lid too much, it adds cooking time every lift of the lid!
Makes 8 or more servings.
Tip: I like to start mind on high until begins to bubble and then switch to low.