Chalupa Dinner Bowl

By ukiahgal67

Ingredients

• 1 pound dried pinto beans
• 1 (3-1/2-pound) boneless pork loin roast
• 2 (4.5-ounce) cans chopped green chilies
• 2 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 (32-ounce) container chicken broth
• 1 (10-ounce) can Rotel
• 8 taco salad shells
• 1 small head iceberg lettuce, shredded

Preparation

Step 1

1.
Rinse and sort beans according to package directions; place in a 6-quart slow cooker.
Add roast and next 6 ingredients.
Pour chicken broth over roast.

2.
Cover and cook on HIGH setting 8 hours.
Pull roast into large pieces with 2 forks, stir in diced tomatoes.
Heat for additional 10 minutes.

3.
Heat taco salad shells according to package directions; place shredded lettuce evenly into shells.
Spoon about 1 cup pork-and-bean mixture into each shell, using a slotted spoon.
Serve with desired toppings like shredded Monterey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream, or chopped avocado.