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Southwestern Style Chalupas

Rated as 4.16 out of 5 Stars
19

"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!"
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Ingredients

8 h 5 m servings 660
Original recipe yields 8 servings

Directions

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  1. 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.
  2. Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
  3. Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.

Footnotes

  • Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 660 calories; 23.5 71.7 42.7 78 891 Full nutrition

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Reviews

Read all reviews 50
  1. 64 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

**5 star potential** if the following changes are made (IMHO). I soaked the pinto beans overnight, then drain well. In a large pot, I added 4 lb. pork butt, 7 cups water, 1 chopped onion, 3 garl...

Most helpful critical review

I thought this recipe was OK. It is easy to make, and makes a lot so you can stick some in the freezer. Plus, it's very adaptable, can be added to tacos, burritos, etc... But I thought the fl...

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**5 star potential** if the following changes are made (IMHO). I soaked the pinto beans overnight, then drain well. In a large pot, I added 4 lb. pork butt, 7 cups water, 1 chopped onion, 3 garl...

I found this in the Allrecipes Cookbook and read all the reviews online before making it. I did the following: soaked my beans overnight, added 3 TBS chili powder, 2 TBS ground cumin, several sh...

I have been making this for over 20 years. It is much more interesting, and tasty, if you offer the following to sprinkle on top of the chips and Chalupa (in a bowl): Shredded lettuce, diced t...

Delicious recipe! I used a 2-1/4 pound boneless pork roast, 1 29 ounce can pinto beans instead of dried (I may use 2 cans next time), 2 cans chopped chile peppers, 1 teaspoon chili powder, 1+ t...

I gave it stars, though this is after my own changes... The beans didn't cook for me in the slow cooker the first time even after 9 hours. Next time, I soaked the beans overnight first, then co...

Great recipe for a crowd. I used chicken breasts, chicken broth instead of water, added jalepenos, canned Mexican style tomatoes, cilantro and garlic. It was yummy and everyone wanted the reci...

I also followed others suggestions. I added two cans of green chiles, garlic, and used tortillas instead of corn chips. But I used venison instead of pork. It was delicious. My husband was a lit...

The whole family really liked this. I was in a "rush" so I used canned pinto beans and I cut the pork up before putting it in the crock pot. I also cooked it on high to speed things along. I ...

Pretty good, but it really needs some more seasoning. I would add more chili powder, garlic, and probably a can of mexican tomatoes, and maybe even another can of chile peppers. I don't like t...