Slow-Cooked Pork Burrito Bowls

Skip the tortillas and serve a spicy pork filling on top of colorful Spanish rice. Olé!

  • prep time 15 min
  • total time 8 hr 15 min
  • ingredients 10
  • servings 9

Ingredients

2-lb pork boneless shoulder roast
1
can (15 to 16 oz) pinto beans, rinsed and drained
1
envelope (1 oz) Old El Paso™ taco seasoning mix
1
can (4.5 oz) Old El Paso™ diced green chiles, undrained
2
packages (7.6 oz each) Old El Paso™ Spanish rice mix
5
cups water
2
tablespoons butter or margarine
2 1/4
cups shredded Mexican blend cheese (9 oz)
2 1/4
cups shredded lettuce
3/4
cup Old El Paso™ Thick 'n Chunky salsa
  • 1 If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.
  • 2 Cover and cook on Low heat setting 8 to 10 hours.
  • 3 About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
  • 4 Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
  • 5 To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    480
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    810mg
    810%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    5g
    5%
      Sugars
    4g
    4%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    10%;
    Calcium
    20%;
    Iron
    20%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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