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Ingredients
- ½ (16-oz) pkg dried pinto beans
- 1 Tbsp olive oil
- 1 (1½-lb) boneless chuck roast, trimmed
- ½ (10-oz) can diced tomatoes and green chiles
- 1 (4-oz) can diced green chiles
- 1½ cups beef broth
- 2 small cloves garlic, minced
- 1 Tbsp chili powder
- 1½ tsp ground cumin
- ½ tsp dried oregano
- 1 (4-count) pkg tostada shells
- ½ head romaine lettuce, chopped
- 1 cup shredded Cheddar cheese
- ½ (16-oz) container fresh salsa
Instructions
- Place beans in a 3- to 4-quart slow cooker; cover with water, and let soak overnight.
- Remove beans from cooker; reserve soaking water in cooker. Place roast in soaking water in cooker.
- Add tomatoes, next 6 ingredients, and beans; 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, beef and bean mixture, cheese, and salsa.
Side Dish Ingredients
- 2½ cups fresh corn kernels (5 ears)
- ½ cup chopped red bell pepper
- ¼ cup finely chopped green onions
- 1 Tbsp chopped fresh cilantro
- 2 tsp olive oil
- 2 tsp 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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