Here's the recipe:
- About 3 lbs. pork tenderloin or boneless, skinless chicken breasts
- 1 lb. dried pinto beans
- 1-2 small cans green chilies
- 1 onion, chopped
- 1 TBS minced garlic
- 1 TBS salt
- 1 TBS cumin
- 1 TBS cilantro
- 2 TBS chili powder
- 7 cups water (I like to use part water/part chicken broth for extra flavor)
- 1 TBS chopped jalapenos, optional
Place all ingredients in crockpot and cook on low 10 hours or high 4-5 hours. Serve with tortillas, sour cream, cheese, lettuce, salsa, avocado, etc...
How simple is that??? And everyone will love it. It's such a hit, and so easy, it's ridiculous!
Now for what we like to do with the leftovers:
Chalupa Nachos: top tortilla chips, homemade or otherwise, with chalupa, then lots of cheese, preferably jack. Broil till cheese is bubbly then serve with typical taco toppings (see above).
Chalupa Enchiladas or Burritos: Fill either corn or flour toritallas with chalupa. Roll up, place in greased casserole, top with sauce and cheese, and bake for 25 minutes. See my chicken Enchilada recipe for a great sour cream sauce. You could add cream cheese to the chalupa filling if you had a hankering for something creamy.
Chalupa Soup: Take a couple of cups of chalupa, add a large can of crushed tomatoes, a can of green chilies, a cup or so of frozen or fresh corn, chili powder, cumin, garlic powder (or a taco seasoning mix), and extra jalapenos, and cook long enough for flavors to meld. Serve with tortilla chips and fixins. Cream cheese would go well in this recipe, too.
Chalupa Chimis: Fill large flour tortillas (whole wheat is best) with chalupa, roll up (folding ends in), secure with toothpick, and bake at 500 for 10-12 minutes. Place on a bed of Mexican rice and top with Sour cream sauce, white cheese dip, or just shredded cheese. Follow with fixins of choice. Don't forget to remove the toothpicks!
Mini Chimis (or baked taquitos): The close cousin to the chimis above, but use corn tortillas instead of flour. Roll them up tightly, secure with a toothpick, then place seam-side UP on greased pan (the ends will be open on these). Bake @ 500 for 10-12 minutes, then serve on bed of lettuce with cheese, salsa & sour cream.
I did these for lunch today, so I just happen to have a picture handy. This picture is dedicated to my friend Whiterock, who needs to SEE things ;)
As you can see, you can get lots of mileage from this one recipe! Just for the record, we had this for dinner last night (five of us), then four of us had it for lunch today. When we were done, I put up 11 cups in freezer bags for later.
Let me know how YOU use the leftovers. I love to hear how other folks do things!
Enjoy,
Em
6 comments:
I LOVE this recipe!
I, too, got it from WTM over a year ago. I've never thought to use chicken - what a great idea!
Thanks for all the extra ideas of how to use the leftovers. That's kinda fancy-schmanzy in my book. We have 8 in our house and I've never had enough left to freeze- we just eat up the leftovers for lunch and dinner for the next couple of days (happily!) And we don't do anything special with the leftovers - I guess I'm too lazy. I just put out tortillas and chips and all the fixins and everybody gets to dish up what they like. One of these days I'll have to make enchiladas with the leftovers. If I get to it before they are all gone.
I'm hearing ya on eating for a few straight days! Don't I WISH! My sweet hubby only likes to see the same food once a week, so I'm forced to freeze it and bring it out for another showing some other time!
The cool thing about that is you've got things in the freezer waiting for when you can't or don't feel like cooking much. It also means you have meals semi-ready to give to those in need (new moms, bereaved, etc.)
I so often try to make double a recipe so that I can freeze ahead a meal, but my family sees the extra and thinks, "Seconds! and Thirds!" (can you say glutton?) :-)
great idea with chicken!! I got this from WTM too and always use a chuck roast as we don't eat much pork. It is great that way too. I use the leftovers to make frozen burritos for DH to take to work. Just do like you said for the chimi's but don't fry or cook them. Just stick them on a cookie sheet and freeze. Pull out later and bake or microwave.
(I think we had this conversation one night:) Thanks love your site!! I check in often
Jenny AKA
mamaofangels@hotmail.com
Last evening my husband called on his way home,(late)and asked if I had enough supper for a friend he had with him that helped load some hay. I had just put some of this in the freezer and it wasn't too frozen yet. I had a rice dish that wouldn't stretch to feed two guys, so I warmed some chalupa and made a quick pan of cornbread,heated green beans and it was great. So Every Which Way includes over cornbread!!! Yum!
My family loves this recipe made with chicken too!
Thanks for posting all of the variations! We have six in our home and still have enough leftovers to freeze for the next week. I like to change things up too and appreciate the ideas!
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