Best 3 Crock Pot Chalupa Recipes
If you're looking for a delicious and easy-to-make crock pot recipe, look no further than crock pot chalupa. This classic Mexican dish is made with a combination of ground beef, beans, spices, and cheese, all wrapped up in a soft tortilla. It's perfect for a busy weeknight meal or a casual get-together with friends. With minimal ingredients and a few simple steps, you can create a flavorful and satisfying dish that the whole family will enjoy. Let's dive into the recipe and explore the amazing taste of crock pot chalupa.
Let's cook with our recipes!
CROCK POT CHALUPA
From Mama Sita on the welltellme site! YUM!!! If you don't eat pork, feel free to substitute chicken or a chuck roast.
Provided by Mrs.R
Categories One Dish Meal
Time 6h
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans overnight and drain.
- Add all ingredients to the slow cooker.
- Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
- If you have a bone from the roast, remove it, and "mash" beans, if you like.
- Uncover and cook for about a 30 minutes until desired thickness is reached.
- Serve with tortillas or tortilla chips with lots of toppings!
- IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!
CROCK POT CHALUPA
Make and share this Crock Pot Chalupa recipe from Food.com.
Provided by k_dub
Categories Pork
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients in crock pot. Cook covered, until beans are done and meat falls apart easily; about 5-6 hours on high.
- Shred pork and put on tortillas with cheddar cheese.
- Note: Tapioca is a strange ingredient but it really helps the thickness of this pork. You need to buy the Quick-Cooking tapioca that may come in a little red 8 oz box. You would find this by the jello mixes. I would guess that you could use cornstarch or flour instead of tapioca but I haven't done that before.
Nutrition Facts : Calories 333.3, Fat 12.1, SaturatedFat 4.8, Cholesterol 69, Sodium 980.8, Carbohydrate 26.2, Fiber 2, Sugar 2.3, Protein 30.3
CROCK-POT CHALUPA
This is basically a Mexican pork and pinto bean stew. A favorite to serve during neighborhood bonfires where I lived in Mississippi. Even better served with a fistful of Freetos! I use a bone-in pork shoulder roast for this- cutting as much meat off the bone as is easy but always throwing the bone into the pot as well. If you use a leaner cut of pork it just doesn't come out right at all- neither the texture nor the flavor. Another keeper from my ex mother-in-law.
Provided by lolsuz
Categories Pork
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir all together into crock pot and cook 8 hours on high.
Nutrition Facts : Calories 259.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 71.4, Sodium 532.6, Carbohydrate 18.8, Fiber 6.1, Sugar 1.5, Protein 30.9
Tips:
- Use a variety of toppings. The possibilities are endless, so get creative and experiment with different flavors and textures. Some popular toppings include cheese, sour cream, salsa, guacamole, lettuce, and tomatoes.
- Don't overcook the chicken. Chicken is best when it is cooked through but still juicy. Overcooking will make it dry and tough.
- Use a slow cooker liner. This will make cleanup a breeze. Simply remove the liner from the slow cooker and discard it after use.
- Serve the chalupas immediately. They are best when they are hot and fresh. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Crock-Pot chalupas are a delicious and easy-to-make meal that is perfect for busy weeknights. With just a few simple ingredients, you can create a tasty and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give Crock-Pot chalupas a try.
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