Potato Chalupas Recipes

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

Ingredients

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.

POTATO CHALUPAS

Potato Chalupas image

Instead of a fried corn chalupas, this recipe uses potato skins. It's a croiss between a Mexican stuffed potato and a chalupa that lets you scratch that itch for Mexican without sacrificing nutrition.

Provided by fluffernutter

Categories Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 large potatoes
1/4 cup nonfat milk
1/4 cup minced fresh herb, such as chives, cilantro, sage, oregano
salt and pepper
2/3 cup shredded low-fat monterey jack pepper cheese
1 cup vegetarian refried beans
3 drops hot sauce
1/2 cup chopped green chili (optional)

Steps:

Scrub and oil the potatoes, then bake the potatoes at 400 derees until done. (You want a crisp skin, so definitely oil them, and don't wrap in foil.) Cut into halves lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch shell.
Combine the potato flesh, milk, herbs, salt and pepper and half of the cheese in a bowl.
Arrange the potato chalupas in a baking dish. Divide the refried beans, chilies among the shells. Fill with potato mixture, Top with remaining cheese. Bake 20 minutes until heated through.

Nutrition Facts : Calories 144.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.1, Sodium 18.9, Carbohydrate 32.6, Fiber 4.1, Sugar 1.8, Protein 4

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