Slow-Cooker Taco Shortcakes

A savory version of a sweet dessert features a zippy pork and bean mixture over corn muffin "shortcakes."

  • prep time 25 min
  • total time 10 hr 25 min
  • ingredients 9
  • servings 12

Ingredients

2-pound pork boneless shoulder roast, trimmed of fat
1
envelope (1- oz) Old El Paso® taco seasoning mix
1
can (16 ounces) Old El Paso® refried beans
8
ounces mild Mexican-style process cheese spread loaf, cubed
12
prepared corn muffins
3/4
cup shredded lettuce
3/4
cup chopped tomato
3/4
cup sour cream
1/4
cup chopped fresh cilantro
  • 1 If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans.
  • 2 Cover and cook on low heat setting 8 to 10 hours.
  • 3 Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.
  • 4 To serve, cut muffins crosswise in half. Place each bottom half on plate; top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato and muffin top. Serve with sour cream; sprinkle with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    480
    (
    Calories from Fat
    225),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    1000mg
    1000%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Iron
    14%;
    Exchanges:
    1 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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