Crockpot Chalupa
These crockpot chalupas are so easy to make and so addicting! Shredded Mexican flavored pork and pinto beans over a baked crispy tortilla. Yum!
Ingredients
12 servings
Instructions
- Place the pork shoulder in the slow cooker. Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1 1/2 cup water. Cook on low heat for 6-8 hours or high heat for 4-6 hours. Don’t open the lid – it adds to the cooking time.
- Remove the lid after the cooking time and shred the pork using two forks. You can do this directly in the slow cooker. If it’s too runny, continue to cook with the cover off for a little while. If it’s too dry, add more water.
- Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
- Meanwhile, preheat the broiler. Place tortillas directly on the oven rack and bake for 2 minutes or until golden brown. Flip the tortillas and bake for another 1-2 minutes under golden brown and crunchy. Be careful because they burn easily! Remove from oven and allow to cool.
- Top each tortilla with pork and bean mixture and sour cream.
Nutrition per serving
349kcal
💰 Cost Estimate
Total Ingredients
$2073.00
$2073.00
Per Serving
$173.00/serving
$173.00/serving
🏠 Savings
~$4146.00 vs buying!
~$4146.00 vs buying!
📋 Price Breakdown (79% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| . pork shoulder | 1 lb | $110.00 |
| . dry pinto beans | 1 lb | $24.00 |
| light beer | 6 oz | - |
| -ounce can fire roasted tomatoes | 1 | $15.00 |
| garlic | 6 cloves | $1185.00 |
| jalapeno peppers or other hot chili | 2 | $234.00 |
| chili powder* | 2 tsp | $35.00 |
| cumin* | 2 tsp | $71.00 |
| cayenne pepper* | 0.5 tsp | $7.00 |
| *AND/OR a tablespoon or two of taco seasoning | - | - |
| generous pinch or two of salt | - | - |
| water | 0.5 cups | - |
| shredded cheese | 0.75 cup | $234.00 |
| + flour tortillas | 12 | $158.00 |
*Estimated market prices, may vary by region
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