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Slow Cooker Taco Shortcakes

  • 12servings
  • 625minutes
  • 480calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-pound pork boneless shoulder roast, trimmed of fat

  2. 1 envelope (1- oz) Old El Paso® taco seasoning mix

  3. 1 can (16 ounces) Old El Paso® refried beans

  4. 8 ounces mild Mexican-style process cheese spread loaf, cubed

  5. 12 prepared corn muffins

  6. 3/4 cup shredded lettuce

  7. 3/4 cup chopped tomato

  8. 3/4 cup sour cream

  9. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans.

  2. Cover and cook on low heat setting 8 to 10 hours.

  3. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.

  4. To serve, cut muffins crosswise in half. Place each bottom half on plate; top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato and muffin top. Serve with sour cream; sprinkle with cilantro.

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