Slow-Cooker Taco Shortcakes

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

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

Directions

  1. 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. 2 Cover and cook on low heat setting 8 to 10 hours.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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