Crock Pot Chalupa


3-4 lb. pot roast (beef or pork)

1 lb. pinto beans

2 cloves garlic, chopped

2 tbsp. chili powder

1 tbsp. Cumin

1 tsp. Oregano

1 sm. can long green chilies, drained

1 tbsp. Salt

Put all ingredients in a large pan and cover with water. Cook, covered, over low heat. Add water if needed while cooking. After 6 hours, remove meat and take out any bones; break up meat and return it to the pot. Cook with lid off until thick, about 1 hour. Serve this meat mixture in small bowls over bed of Fritos or in a tortilla. Grated Longhorn or Jack cheese

Chopped onion

Shredded lettuce

Diced tomatoes

Diced avocado

Chopped black olives

Hot sauce


Serves about 20 people. Optional: Soak beans overnight; drain. Boil roast 15-20 minutes. Remove excess fat. Mix all ingredients. Barely cover with water. Cook for 6 hours on stove over low heat or on low in crockpot for 12 hours. Debone pork, shred and build on a plate with remaining ingredients.


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