Spicy Beef Chalupa Bowls
Mexican Corn Salad
Ingredients
- 1 (16-oz) pkg dried pinto beans
- 2 Tbsp olive oil
- 1 (3-lb) boneless chuck roast, trimmed
- 1 (10-oz) can diced tomatoes and green chiles
- 2 (4-oz) cans diced green chiles
- 3 cups beef broth
- 3 cloves garlic, minced
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 2 (4-count) pkg tostada shells
- 1 head romaine lettuce, chopped
- 1 (8-oz) block Cheddar cheese, shredded
- 1 (16-oz) container fresh salsa
Instructions
- Place beans in a 5- to 7-quart slow cooker; cover with water, and let soak overnight.
- Remove beans from cooker; reserve soaking water. Place roast in cooker.
- Add tomatoes, next 6 ingredients, beans and reserved soaking water; add additional water to cover, if needed.
- Cover and cook on LOW 8 to 10 hours.
- Remove meat, and shred with 2 forks; return to cooker, and increase heat to HIGH.
- Cover and cook 1 hour.
- Fill tostada shells with lettuce, bean mixture, beef, cheese, and salsa.
Side Dish Ingredients
- 5 cups fresh corn kernels (about 5 ears)
- 1 red bell pepper, chopped
- ½ cup finely chopped green onions
- 2 Tbsp chopped fresh cilantro
- 1½ Tbsp olive oil
- 1½ Tbsp apple cider vinegar
Side Dish Instructions
- Toss together all ingredients in a bowl; season with salt and pepper to taste.
Slow Cooker Meal Plan
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