Chalupa Dinner Bowl

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 1 lb dried pinto bean
• 1 (3 1/2 lb) bone-in lamb loin roast
• 2 (4 ounce) cans chopped green chilies
• 2 garlic cloves, chopped
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 (32 ounce) box chicken broth
• 1 (10 ounce) can diced tomatoes with green chilies, with lime juice and cilantro
• 8 taco salad shells
• 1 small head iceberg lettuce, shredded
• shredded cheese
• sour cream
• jalapeno pepper
• tomato
• avocado

Recipe

• 1 rinse and sort beans according to package directions.
• 2 place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. pour chicken broth evenly over top of roast.
• 3 cover and cook on high 1 hour; reduce to low, and cook 9 hours. or, cover and cook on high 6 hours. remove bones and fat from roast; pull roast into large pieces with two forks. stir in diced tomatoes and green chiles. cook, uncovered, on high 1 more hour or until liquid is slightly thickened.
• 4 heat taco salad shells according to package directions; place shredded lettuce evenly into shells. spoon about 1 cup lamb-and-bean mixture into each shell using a slotted spoon. serve with desired toppings.
• 5 note: for testing purposes only, we used ro*tel mexican festival tomatoes and a rival recipe smart-pot slow cooker. times may vary depending on the slow cooker used.