Posted by The Galway Girl on 6th February 2011

Slow-cooker Chalupas (GF)


3lb Roast (Either Beef or Pork)
1lb Dry Pinto Beans (Can use canned, just add at the end)
2 Garlic Cloves, minced
1 T. Ground Cumin
1T. Dried Oregano
1T. Chili Powder
1T. Salt
4 oz. Can of Chopped Green Chilies

  1. Cover beans and soak over night in slow cooker. *
  2. In the morning, remove all the beans and place the roast in the slow-cooker. Add all the remaining ingredients, including the beans and the soaking water. Add more water, if necessary.
  3. Cook on high for one hour, then on low for 6 hours.
  4. Shred up the roast, pulling apart with a fork.
  5. Cook on high for 1 more hour.
  6. Serve over a bed of lettuce, tortilla chips, or chalupa shells. Top with shredded cheese, mexican rice, chopped tomatoes, lettuce, and onions, if desired. I really like to put guacamole on top too!

* I prefer to soak my beans in warm to hot water at first and rinse a couple of times before leaving them over night. It helps break down the outer skin and makes them easier to digest for people with digestive issues.

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