MEXICAN CHALUPAS TACOS
I like Chalupas. This recipe is so easy, and really tastes fabulous. Not mexican authentic, but isn't home made a great alternative to fast food? Put ingredients in the Crockpot before bed, then leave it on Low overnight. Fall apart tender, and the house smells wonderful... you can put it in freezer containers and make the...
Provided by Jean P.
Categories Tacos & Burritos
Time 8h15m
Number Of Ingredients 21
Steps:
- 1. Spray Crockpot with Pam. Fill with ingredients in above order. Set on LOW overnight; 8 hrs...or to fall apart tender. (4 hrs high,& then 2-3 low)for same day.
- 2. Chalupas (My Way) Tia Rosa FlATBREAD 10inch tortilla size; 2 per hungry person. you'll find this at Ralph's in my area. Fry in large skillet of hot veg. oil; bending with metal tongs after 1 min. to golden, hold taco bend and flip to finish other side of homemade shell. Don't wait too long or you can't bend swollen shell.
- 3. Drain and cool down cooked shells on paper toweling. Set aside. Assemble the Chalupas. Spread refried beans lightly within each shell...then start filling with condiments listed below it. If you add the cooked Chalupa meat after the tomatoes; it helps hold ingredients within the shell for eating it neater!
- 4. Serve with the meat warmed up, sprinkling some of the suggested cheese across the top of each one; or use favorite shredded or mexican crumble choice;like cojita!
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