Slow Cooker Taco Shortcakes

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

Recipe from Betty Crocker
Slow Cooker Taco Shortcakes
SERVINGS
12
PREP TIME
25 mins
TOTAL TIME
10 hrs 25 mins
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
Related Video
How to Make Tacos

Make these classic ground beef tacos for your next family dinner or party. Perfect tacos await after you sprinkle with lettuce, onion and tomato and a little hot sauce if you like spicy.

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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