Crock-pot Chalupas

28 Dec


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I love a good crock-pot recipe!  It’s a great feeling to have dinner already prepared when you walk in the door from work!  This one is so simple, and it is delicious!  The first time I made this for the family, I wasn’t going to be home for dinner, but I heard from them how good it was.  So I made it again not long after that so I could try it too.  It really is good!  The meat turns out extremely tender and it’s a satisfying, filling meal.  It’s real quick to put together as you are headed out the door in the morning. Take the time to cover the beans with water the night before allowing them to soak overnight.  It’s a recipe you’ll return to again and again.

Ingredients:

1 ( 2-3 lb.)  boneless pork loin roast (mine was 2 pounds, which was enough for 8 people)

1 lb. dry pinto beans

2 cloves garlic, minced

1 Tablespoon cumin

1 Tablespoon oregano

2 Tablespoons chili powder

1 Tablespoon salt

1 (4 oz. can) chopped green chilies

water

enough corn tortillas for your family

topping such as shredded Monterrey Jack cheese, lettuce, onion, tomato, sour cream etc.

Directions:

The night before, place the beans in a bowl and cover with water.  There should be at least 3 inches of water over the beans.  Soak overnight.

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In the morning, pour off the water.  Place the beans and the pork loin roast into the crock-pot.

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Mince or grate the garlic into the pot and add enough water to cover and come almost to the top of the crock pot.

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Sprinkle in the spices.

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Cover and cook on high for one to two hours, then turn to low and let it cook for an additional 6 hours.  If you are going to leave and be gone all day, it works just fine to start it early in the morning and leave it on low to cook all day.  It’ll take about 10 hours this way.

When done, remove meat from crock-pot

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and shred into bite size pieces with a knife.

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To assemble the chalupas, heat the corn tortillas in the microwave or oven until warm.  Place shredded meat, then beans down center of tortilla.

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Top with desired toppings.  We used shredded Monterrey jack cheese, lettuce, tomato, red onion, and sour cream.

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6 Responses to “Crock-pot Chalupas”

  1. theageofaceso December 28, 2012 at 7:48 pm #

    This looks delicious! I love crock pot recipes. I can’t wait to try this! Thanks :)

  2. foods for the soul December 28, 2012 at 7:49 pm #

    They’re so vibrant! I love both cumin and chili powder, so it sounds like a delicious dinner. If only I had a crock pot…

    • Deb December 28, 2012 at 8:09 pm #

      Get you a crock pot girl! Lol.

      • foods for the soul December 28, 2012 at 8:10 pm #

        Too bad Christmas just passed! And my birthday isn’t for another 6 months…

  3. Jim Grayson January 2, 2013 at 10:15 am #

    Looks good, Deb. I’ll have to show this to Sharon. I really enjoy your “Family Favorites”. Time for the cookbook, don’tcha think? :o)

    • Deb January 10, 2013 at 5:35 pm #

      Thank you Jim, I enjoy blogging!

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