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.
CHALUPAS
Provided by Food Network
Categories main-dish
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
- Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
- Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.
EASY CHICKEN CHALUPA CASSEROLE RECIPE - (4/5)
Provided by jeknudson
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Mix salsas together. Put 2-3 TBSP salsa in bottom of 13X9 casserole dish and spread evenly. Place one layer or tortillas on bottom of dish. You may cut tortillas to fit. Combine rest of salsa, chicken and 1/2 of cilantro. Spread 1/2 of chicken mixture in dish on top of tortillas, top with cheese and repeat layers with tortillas, rest of chicken and cheese. Top with remaining cilantro. Cover and bake 30 min., remove cover and bake additional 10 minutes or until cheese starts to bubble/brown.
SOUTHWESTERN SCALLOPS
"My saucy sea scallops are popular at dinner parties-plus, they're in my repertoire of easy weekday meals. The seasoning gives the sweet shellfish a pleasant kick." -Maggie Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix seasonings. Pat scallops dry with paper towels; sprinkle with seasonings, pressing to coat., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm. Remove from pan; keep warm., Add wine to pan. Cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 386mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
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