PORK CHALUPAS
A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
Provided by Stefani Ferguson
Categories World Cuisine Recipes Latin American Mexican
Time 9h15m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g
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
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.
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.
Provided by Mrs.R
Categories One Dish Meal
Time 6h
Yield 12-14 serving(s)
Number Of Ingredients 10
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!
CHALUPA SOUPA ( SOUP )
Make and share this Chalupa Soupa ( Soup ) recipe from Food.com.
Provided by SusieQusie
Categories Turkey Breasts
Time 25m
Yield 4 cups, 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium soup kettle over medium heat, cook pepper, onion and garlic in 1/4 cup of the chicken broth, stirring, until tender.
- Add the beans, stir till smooth then add the rest of the broth, minced turkey, chili powder and Tabasco sauce.
- Stir and cook until heated through.
- Ladle into soup bowls, sprinkle cheese and tomatoes on top.
- Crumble 3-4 chips over cheese and tomatoes.
- Serve remaining chips on the side.
Nutrition Facts : Calories 248.5, Fat 6, SaturatedFat 1.4, Cholesterol 29.3, Sodium 1021.1, Carbohydrate 32.4, Fiber 3.8, Sugar 4, Protein 17.4
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