Best 7 Slow Cooker Chalupa Dinner Bowl Recipes

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Indulge in a culinary escapade to the vibrant streets of Mexico with this delectable Slow Cooker Chalupa Dinner Bowl. Embark on a flavor-packed journey as you discover the harmony of tender shredded chicken, nestled atop a bed of fluffy rice, and enveloped in a symphony of Mexican-inspired spices. Dive into the creamy embrace of refried beans and the refreshing crunch of crisp lettuce, all harmoniously united by a tangy tomatillo salsa and a generous sprinkling of savory cheese. Get ready to tantalize your taste buds with this effortless one-pot meal, perfect for busy weeknights or leisurely weekend gatherings. Let the slow cooker work its magic, filling your home with an irresistible aroma that will have mouths watering in anticipation.

Let's cook with our recipes!

CHALUPAS



Chalupas image

This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 16

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 package (9-1/4 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Steps:

  • Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.

PORK CHALUPAS



Pork Chalupas image

A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.

Provided by Stefani Ferguson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h15m

Yield 16

Number Of Ingredients 9

1 (4 pound) pork shoulder roast
1 pound dried pinto beans
3 (4 ounce) cans diced green chile peppers
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons garlic powder
16 flour tortillas

Steps:

  • Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
  • Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
  • When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g

SLOW-COOKED PORK BURRITO BOWLS



Slow-Cooked Pork Burrito Bowls image

Skip the tortillas and serve a spicy pork filling on top of colorful Spanish rice. Olé!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 9

Number Of Ingredients 10

2-lb pork boneless shoulder roast
1 can (15 to 16 oz) pinto beans, rinsed and drained
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 can (4.5 oz) Old El Paso™ diced green chiles, undrained
2 packages (7.6 oz each) Old El Paso™ Spanish rice mix
5 cups water
2 tablespoons butter or margarine
2 1/4 cups shredded Mexican blend cheese (9 oz)
2 1/4 cups shredded lettuce
3/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.
  • Cover and cook on Low heat setting 8 to 10 hours.
  • About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
  • Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
  • To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.

Nutrition Facts : Calories 480, Carbohydrate 30 g, Cholesterol 100 mg, Fat 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 0 g

CHALUPA DINNER BOWL



Chalupa Dinner Bowl image

Make and share this Chalupa Dinner Bowl recipe from Food.com.

Provided by LMillerRN

Categories     Pork

Time 7h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb dried pinto bean
1 (3 1/2 lb) bone-in pork loin roast
2 (4 ounce) cans chopped green chilies
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32 ounce) box chicken broth
1 (10 ounce) can diced tomatoes with green chilies, with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
shredded cheese
sour cream
jalapeno pepper
tomatoes
avocado

Steps:

  • Rinse and sort beans according to package directions.
  • Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
  • Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
  • 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.
  • Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot slow cooker. Times may vary depending on the slow cooker used.

Nutrition Facts : Calories 654.4, Fat 20.8, SaturatedFat 7.3, Cholesterol 160.9, Sodium 1237.9, Carbohydrate 41, Fiber 9.7, Sugar 3.1, Protein 72.6

SLOW-COOKER CHALUPA DINNER BOWL



Slow-Cooker Chalupa Dinner Bowl image

This fall enjoy these dinner bowls filled with slow cooked beans and pork. A Mexican meal made using Progresso® chicken broth, Old El Paso® chiles and taco shells.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 8

Number Of Ingredients 12

1 bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
1 bone-in pork loin roast (3 1/2 lb)
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (10 oz) diced tomatoes with green chiles, lime juice and cilantro
1 small head iceberg lettuce, shredded
1 box (6.5 oz) Old El Paso™ taco salad shells (8 shells), heated as directed on box

Steps:

  • Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
  • Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
  • To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.

Nutrition Facts : Calories 690, Carbohydrate 69 g, Fat 2 1/2, Fiber 15 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1370 mg

CROCK POT CHALUPA



Crock Pot Chalupa image

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

1 lb dry pinto beans, soaked overnight and drained
3 lbs lean pork roast
1/2 cup chopped onion
2 minced garlic cloves
1 tablespoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 (4 ounce) can green chilies, chopped
4 cups water

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!

SLOW COOKER PORK CHALUPAS



Slow Cooker Pork Chalupas image

Provided by Six Sisters' Stuff

Number Of Ingredients 9

1 (2-3 lb) pork shoulder roast
1/2 pound dry pinto beans
1 onion, diced
4 cloves garlic, minced
2 (4 oz) cans green chili peppers
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon oregano
1 tablespoon salt

Steps:

  • Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
  • In a separate bowl, mix together the beans, onion, garlic, green chilis, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
  • Cook on low heat for 8-9 hours, checking about half way through to make sure there is still water and add more water if needed.
  • When roast is done cooking, remove bone and fat and shred using two forks. Return pork to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings.

Tips:

  • For a crispier chalupa shell, preheat the oven to 400°F (200°C) and bake the shells for 5-7 minutes before filling them.
  • To make the chalupa shells ahead of time, simply shape them and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 2 months. When ready to use, thaw the shells overnight in the refrigerator or at room temperature for 1 hour.
  • Feel free to customize the filling to your liking. Some other great options include shredded chicken, beef, or tofu, as well as your favorite vegetables, such as bell peppers, onions, or corn.
  • If you don't have a slow cooker, you can also make this recipe in a Dutch oven or large pot over medium heat. Just bring the mixture to a simmer and then reduce the heat to low. Cover and cook for 1-2 hours, or until the chicken is cooked through.

Conclusion:

This slow cooker chalupa dinner bowl is an easy and delicious meal that's perfect for busy weeknights. The crispy chalupa shells are filled with a flavorful chicken and bean mixture, and topped with your favorite toppings. It's a hearty and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give this slow cooker chalupa dinner bowl a try. You won't be disappointed!

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