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My review
Southwestern Style Chalupas
25
ELETA
"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 660Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
- Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
- 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
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Reviews
Read all reviews 5064 Ratings
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Most helpful positive review
3/21/2007
**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
11/29/2004
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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3/21/2007
**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...
1/23/2007
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...
4/21/2005
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...
5/29/2005
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...
2/10/2003
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...
8/29/2002
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...
5/16/2005
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...
9/25/2005
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 ...
5/13/2005
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...