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."
Ingredients
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2 poundpork boneless shoulder roast, trimmed of fatsee savings
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1 envelopeOld El Paso® taco seasoning mix (1 ounce)see savings
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1 canOld El Paso® refried beans (16 ounces)see savings
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8 ouncesmild Mexican-style process cheese spread loaf, cubedsee savings
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12prepared corn muffinssee savings
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3/4 cupshredded lettucesee savings
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3/4 cupchopped tomatosee savings
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3/4 cupsour creamsee savings
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1/4 cupchopped fresh cilantrosee savings
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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:
High Altitude (3500-6500 ft) No changes.
Nutrition information
Per serving: Calories 480 (Calories from Fat 225); Total Fat 25g (Saturated Fat 12g); Cholesterol 105mg; Sodium 1000mg; Total Carbohydrate 37g (Dietary Fiber 4g); Protein 27g. Daily Values: Iron 14%. Exchanges: 3 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 2 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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how tos
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