Crockpot Chalupas Are the Perfect Way to Feed a Crowd! This Easy, Delicious Recipe Is Versatile Enough to Please Everyone!
We love Slow Cooker Pork Recipes! Some of our favorites include Slow Cooker Sweet Pulled Pork Wraps and Crock Pot Italian Sausage and Peppers.
CROCKPOT CHALUPAS
Sometimes, you want a really fancy, impressive dish to serve; sometimes, you want something that is easy, hearty, flavorful, and just plain delicious. Crockpot Chalupas to the rescue!
This yummy combination of slow-cooked meat, beans, and wonderful Mexican spices is so good on top of a crispy tortilla. (It’s also a great filling for enchiladas, burritos, or any other Mexican goodies you might feel like making!) And it’s hearty enough to serve for any occasion!
CAN I ADJUST THE SPICINESS OF CROCKPOT CHALUPAS?
You certainly can! The version I’ve posted is kid-friendly, but if you would like to tone it down a bit, you certainly can. Conversely, if you like your Chalupas spicy, feel free to kick it up a notch!
Note – because flavors tend to deepen during slow cooking, I really would recommend making the recipe “as written” the first time, and then slowly adjusting the spices to your liking. This is a really easy recipe to adjust, though!
WHAT SHOULD I SERVE WITH CHALUPAS?
That’s kind of the beauty of this dish – it can easily be an all-in-one! All you really need is a crispy tortilla to pile this wonderful mixture on, and you’re ready to go. If you would like a side dish though, some cilantro-lime rice and a quick salad would go well with it!
WILL CROCKPOT CHALUPAS FREEZE WELL?
It certainly will! Honestly, feel free to make as much of this as you like – it freezes very well, and the leftovers are so versatile. Keep some on hand so you can have Chalupas whenever the cravings hit!
WANT MORE EASY SLOW COOKER PORK RECIPES?
- Slow Cooker Pineapple Pork Tacos
- Slow Cooker Texas Pulled Pork
- Slow Cooker Pizza Soup
- Slow Cooker Pork Carnitas Nachos
Crockpot Chalupas Recipe
Ingredients
- 3 lb boneless pork loin roast
- 2 tsp minced garlic
- 1 head lettuce
- 1 lb dried pinto beans
- 2 4.5 oz cans chopped green chilies
- 1 10 oz can diced tomatoes and green chilies with lime & cilantro
- 32 oz chicken broth
- Taco salad shells or tortilla chips
- 1 Tbsp chili powder
- 2 tsp salt
- 1 tsp dried oregano
- 1 tsp ground cumin
Instructions
- Rinse and sort beans, place in slow cooker
- Add pork roast, chopped green chilies, garlic, chili powder, salt, oregano, cumin
- Pour chicken broth over roast
- Cook on high 8 hours
- Shred roast
- Stir in diced tomatoes, cook 10 min
- Thinly slice lettuce
- Serve in salad shells or over tortilla chips with shredded lettuce
Freezer Bag Instructions:
- Place roast, green chilies, garlic, chili powder, salt, oregano, cumin & chicken broth into gallon size freezer safe bag
- Label & lay flat to freeze
- Remove from freezer the night before
- Rinse & sort beans, place in slow cooker
- Place contents of bag into slow cooker
- Cook on high 8 hours
- Shred roast
- Stir in diced tomatoes, cook 10 min
- Thinly slice lettuce
- Serve in salad shells or over tortilla chips with shredded lettuce
MADE THIS RECIPE?
Show me what you made on Instagram or Facebook and tag me at @sidetrackedsarah or hashtag it at #sidetrackedsarah.
Happenings From Our Family of 9
We were in Branson, Mo recently at the state park marina. These three girls found a seat in this chair fit for a giant! It was on the dock at the marina. I’m not sure what it has to do with boating, but it sure made for a good photo opportunity.
