Chalupa Dinner Bowl

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From southern living.

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Steps

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Rinse and sort beans according to package directions.

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Place pinto beans in a 6-quart slow cooker.

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Add roast and next 6 ingredients.

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Pour chicken broth evenly over top of roast.

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Cover and cook on high 1 hour.

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Reduce to low , and cook 9 hours.

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Or , cover and cook on high 6 hours.

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Remove bones and fat from roast.

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Pull roast into large pieces with two forks.

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Stir in diced tomatoes and green chiles.

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Cook , uncovered , on high 1 more hour or until liquid is slightly thickened.

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Heat taco salad shells according to package directions.

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Place shredded lettuce evenly into shells.

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Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon.

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Serve with desired toppings.

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Times may vary depending on the slow cooker used.

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Ingredients

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dried pinto bean, pork loin roast, green chilies, garlic cloves, chili powder, salt, dried oregano, ground cumin, chicken broth, diced tomatoes with green chilies, taco salad shells, head iceberg lettuce, cheese, sour cream, jalapeno pepper, tomatoes, avocado