Slow Cooker Taco Shortcakes
Recipe from Betty Crocker

A savory version of a sweet dessert features a zippy pork and bean mixture over corn muffin "shortcakes."


Slow Cooker Taco Shortcakes

by 3  people


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Servings: 12
Prep Time: 25 mins
Total Time: 10 hrs 25 mins
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Ingredients
  • 2   pounds 
    pork boneless shoulder roast, trimmed of fat
  • 1   
    Old El Paso® taco seasoning mix (1 ounce)
  • 1   can 
    Old El Paso® refried beans (16 ounces)
  • 8   ounces 
    mild Mexican-style process cheese spread loaf, cubed
  • 12   
    prepared corn muffins
  • 3/4  cup 
    shredded lettuce
  • 3/4  cup 
    chopped tomato
  • 3/4  cup 
    sour cream
  • 1/4  cup 
    chopped fresh cilantro
Directions
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.
Tip:

1.
High Altitude (3500-6500 ft): No changes.
Nutrition information
Per Serving: cal. (kcal) 480, Fat, total (g) 25, chol. (mg) 105, sat. fat (g) 12, carb. (g) 37, fiber (g) 4, pro. (g) 27, sodium (mg) 1000, iron (mg) 3, Medium-Fat Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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