Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Chalupa




Source of Recipe


WW


Recipe Introduction


I like to make this and put it on top of rice that has fresh lime juice in it, then top it with fresh salsa, sour crema, shr. mexican cheese (the white stuff). SO GOOD!!!


List of Ingredients




3 lb. Extra lean Pork Roast
1 lb. dry Pinto Beans
2 Garlic cloves, minced
1 T. gr. Cumin
1 T. dried Oregano
2 T. Chili Powder
1/2 T. Salt
1 sm cn. chopped Green Chilies
Water

Recipe



In crockpot, cover the beans with hot water, about 1/2" above the beans. Turn on high for 1 hour and then turn off. Leave it to soak overnight.
In the morning; remove beans and put the roast in bottom of the crockpot. Add remaing ingredients and more water to cover all the ingredients and cook on high for 1 hour, then turn down to low and cook for 6 hrs.
Remove meat and shred with 2 forks. Return the meat to crockpot and cook on high for another hour, or beans are tender.
Serve over a bed of lettuce, top with grated cheese, ch. onions, ch. tomatoes, ff sour cream and low fat tortilla chips (those are additional points).
Also makes wonderful burritos.

WW=2 pts. per cup of the meat and bean mixture. Add points as needed for any toppings.