Crock Pot Chalupa

CROCK POT CHALUPA

From Mama Sita on the welltellme site! YUM!!! If you don't eat pork, feel free to substitute chicken or a chuck roast.

Recipe From food.com

Provided by Mrs.R

Time 6h

Yield 12-14 serving(s)

Categories One Dish Meal

Steps:

  • Soak beans overnight and drain.
  • Add all ingredients to the slow cooker.
  • Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
  • If you have a bone from the roast, remove it, and "mash" beans, if you like.
  • Uncover and cook for about a 30 minutes until desired thickness is reached.
  • Serve with tortillas or tortilla chips with lots of toppings!
  • IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!


Crock Pot Chalupa image

Number Of Ingredients: 10

Ingredients:

  • 1 lb dry pinto beans, soaked overnight and drained
  • 3 lbs lean pork roast
  • 1/2 cup chopped onion
  • 2 minced garlic cloves
  • 1 tablespoon salt
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 (4 ounce) can green chilies, chopped
  • 4 cups water


CROCK POT CHALUPA

Make and share this Crock Pot Chalupa recipe from Food.com.

Recipe From food.com

Provided by k_dub

Time 6h15m

Yield 10-12 serving(s)

Categories Pork

Steps:

  • Put all ingredients in crock pot. Cook covered, until beans are done and meat falls apart easily; about 5-6 hours on high.
  • Shred pork and put on tortillas with cheddar cheese.
  • Note: Tapioca is a strange ingredient but it really helps the thickness of this pork. You need to buy the Quick-Cooking tapioca that may come in a little red 8 oz box. You would find this by the jello mixes. I would guess that you could use cornstarch or flour instead of tapioca but I haven't done that before.


Crock Pot Chalupa image

Number Of Ingredients: 12

Ingredients:

  • 1 lb dry pinto beans, presoaked
  • 2 lbs pork roast
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons cumin
  • 1 teaspoon oregano
  • 2 (4 ounce) cans diced green chilies
  • 1 1/2 tablespoons unsweetened tapioca
  • 1 cup cheddar cheese, shredded
  • 10 -12 flour tortillas


PORK CHALUPAS

A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.

Recipe From allrecipes.com

Provided by Stefani Ferguson

Time 9h15m

Yield 16

Categories World Cuisine Recipes,Latin American,Mexican

Steps:

  • Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
  • Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
  • When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.


Pork Chalupas image

Number Of Ingredients: 9

Ingredients:

  • 1 (4 pound) pork shoulder roast
  • 1 pound dried pinto beans
  • 3 (4 ounce) cans diced green chile peppers
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons salt
  • 2 tablespoons dried oregano
  • 2 tablespoons garlic powder
  • 16 flour tortillas


CHALUPAS

This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming

Recipe From tasteofhome.com

Provided by Taste of Home

Time 8h25m

Yield 8 servings.

Categories Dinner

Steps:

  • Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.


Chalupas image

Number Of Ingredients: 16

Ingredients:

  • 1 cup dried pinto beans
  • 3-1/2 cups water
  • 1/4 cup chopped onion
  • 1 can (4 ounces) chopped green chilies
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 boneless pork shoulder butt roast (1-1/2 pounds)
  • 1 package (9-1/4 ounces) corn chips
  • 1/4 cup sliced green onions
  • Shredded lettuce
  • Shredded cheddar cheese
  • Chopped fresh tomatoes
  • Salsa


CHALUPA GRANDE

Mother made this dish for field lunches during cotton harvest. She's a great cook, and I give her lots of credit for my kitchen know-how. My husband, Jeff, and I have a 1-1/2-year-old daughter. I plan to pass Mom's recipes on to her.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 3h55m

Yield 10-12 servings.

Categories Dinner

Steps:

  • Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings.


Chalupa Grande image

Number Of Ingredients: 16

Ingredients:

  • 1 pound dried pinto beans
  • 1 boneless pork loin roast (3 pounds)
  • 7 cups water
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 to 3 teaspoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 1 can (4 ounces) chopped green chilies
  • Corn chips
  • Shredded cheddar cheese
  • Diced avocado
  • Diced tomatoes
  • Chopped green onions
  • Salsa


SOUTHWESTERN STYLE CHALUPAS

This recipe came from my sister who lives in Arizona. It is a very tasty blend of pork, beans and spices served over corn chips. Try topping with cheese, peppers, salsa, sour cream, etc. Everyone who tastes it asks for the recipe. Excellent!

Recipe From allrecipes.com

Provided by ELETA

Time 8h5m

Yield 8

Categories World Cuisine Recipes,Latin American,Mexican

Steps:

  • In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
  • Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
  • Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.


Southwestern Style Chalupas image

Number Of Ingredients: 9

Ingredients:

  • 1 (4 pound) pork roast
  • 1 pound dried pinto beans
  • 1 (4 ounce) can chopped green chile peppers
  • 2 tablespoons chili powder
  • 2 teaspoons cumin seed
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 quart water
  • 1 (16 ounce) package corn chips


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