Slow-Cooker Chalupa Dinner Bowl - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This fall enjoy these dinner bowls filled with slow cooked beans and pork. A Mexican meal made using Progresso® chicken broth, Old El Paso® chiles and taco shells.
Ingredients
- 1 bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
- 1 bone-in pork loin roast (3 1/2 lb)
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 2 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 1 can (10 oz) diced tomatoes with green chiles, lime juice and cilantro
- 1 small head iceberg lettuce, shredded
- 1 box (6.5 oz) Old El Paso™ taco salad shells (8 shells), heated as directed on box
Instructions
- Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
- Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
- To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.
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