Chalupa Grande Recipes

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CHALUPAS



Chalupas image

This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 16

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 package (9-1/4 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Steps:

  • Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.

CHALUPA GRANDE



Chalupa Grande image

Mother made this dish for field lunches during cotton harvest. She's a great cook, and I give her lots of credit for my kitchen know-how. My husband, Jeff, and I have a 1-1/2-year-old daughter. I plan to pass Mom's recipes on to her.

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 10-12 servings.

Number Of Ingredients 16

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds)
7 cups water
1/2 cup chopped onion
2 garlic cloves, minced
2 to 3 teaspoons ground cumin
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon dried oregano
1 can (4 ounces) chopped green chilies
Corn chips
Shredded cheddar cheese
Diced avocado
Diced tomatoes
Chopped green onions
Salsa

Steps:

  • Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings.

Nutrition Facts :

TACO BELL CHALUPA COPYCAT



Taco Bell Chalupa copycat image

Make and share this Taco Bell Chalupa copycat recipe from Food.com.

Provided by paulamatt

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
oil (for deep frying)
1 lb ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried onion flakes
1/2 cup water
oil, for deep-frying
sour cream
shredded lettuce
shredded cheddar cheese or monterey jack cheese
diced tomato

Steps:

  • To make Indian Fry Bread Mix dry ingredients together.
  • Cut in shortening; then add milk.
  • Shape dough into a long cylinder; cut into 8 equal parts.
  • Flour hands, then work the pieces into 6" tortillas.
  • Fry in oil until golden brown.
  • To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
  • Combine ground beef, flour, chili powder, paprika, and salt.
  • Mix well.
  • Add onions and water.
  • Mix again.
  • In a skillet, cook beef mixture until browned.
  • Stir often while cooking so no large chunks form; it should be more like a paste.
  • Remove from heat and keep warm.
  • Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
  • Top with hot sauce or salsa if desired.

PORK CHALUPAS



Pork Chalupas image

A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.

Provided by Stefani Ferguson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h15m

Yield 16

Number Of Ingredients 9

1 (4 pound) pork shoulder roast
1 pound dried pinto beans
3 (4 ounce) cans diced green chile peppers
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons garlic powder
16 flour tortillas

Steps:

  • Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
  • Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
  • When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g

SLOW-COOKER CHALUPA DINNER BOWL



Slow-Cooker Chalupa Dinner Bowl image

This fall enjoy these dinner bowls filled with slow cooked beans and pork. A Mexican meal made using Progresso® chicken broth, Old El Paso® chiles and taco shells.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 8

Number Of Ingredients 12

1 bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
1 bone-in pork loin roast (3 1/2 lb)
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (10 oz) diced tomatoes with green chiles, lime juice and cilantro
1 small head iceberg lettuce, shredded
1 box (6.5 oz) Old El Paso™ taco salad shells (8 shells), heated as directed on box

Steps:

  • Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
  • Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
  • To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.

Nutrition Facts : Calories 690, Carbohydrate 69 g, Fat 2 1/2, Fiber 15 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1370 mg

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