Taco Shortcakes Recipes

SLOW-COOKER TACO SHORTCAKES

Slow-Cooker Taco Shortcakes image

A savory version of a sweet treat features a zippy pork and bean mixture over corn muffin "shortcakes."

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h25m

Yield 12

Number Of Ingredients 9

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 VELVEETA™ Mexican Cheese loaf (from 16 oz. box), 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

Steps:

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.
Cover and cook on low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.
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.

Nutrition Facts : Fat 1, ServingSize 1 Serving

TACO SHORTCAKES

Taco Shortcakes image

Number Of Ingredients 9

Ingredients

2 pounds boneless pork shoulder roast, rimmed of fat
1 (1 1/4-ounce) packet taco seasoning mix
1 (16-ounce) can 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

Steps:

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. Cover and cook on low heat setting 8 to 10 hours.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. 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. Top each shortcake with 1 tablespoon sour cream sprinkle with cilantro.1 SHORTCAKE: Calories 470 (Calories from Fat 200) Fat 22g (Saturated 10g) Cholesterol 110mg: Sodium 930mg Carbohydrate 41g (Dietary Fiber 4g) Protein 26g o % Daily Value: Vitamin A 14% Vitamin C 4% Calcium 22% Iron 14% o Exchanges: 2 1/2 Starch, 1 Vegetable, 3 Medium-Fat Meat, 1/2 Fat o Carbohydrate Choices: 3together timeServe Cinnamon "Fried" Ice Cream, page 49, for a fiesta finale to a Mexican meal. Kids can help make the dessert while you sneak in a geography lesson.

Nutrition Facts : Nutritional Facts Serves

TACO SHORTCAKES

Taco Shortcakes image

Another favorite from one of those small magazines at the grocery check-out. Makes good use of your crock pot. :)

Provided by Misa3446

Categories Pork

Time 8h10m

Yield 12 taco shortcakes, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs boneless pork shoulder, trimmed of fat
1 (1 1/4 ounce) envelope taco seasoning mix
1 (16 ounce) can refried beans
8 ounces Velveeta cheese, cubed
12 corn muffins
3/4 cup shredded lettuce
3/4 cup chopped tomato
3/4 cup sour cream
1/4 cup fresh cilantro, chopped (optional)

Steps:

Put the trimmed pork shoulder in a crock pot (3-4 quart size). Sprinkle with taco seasoning, and spoon the beans on top of pork and seasoning. Cover and cook on LOW for about 8 to 10 hours.
Remove pork from the crock pot and place on a cutting board. Take 2 forks and shredded the pork. Return the shredded pork back into the crock pot and stir everything well. Stir in the Velveeta cubes, and let it melt.
To serve - split the corn muffins in half. Place the bottom of the muffin on a plate and put about 1/2 cup of the pork mixture on the muffin bottom. Top with a little bit of lettuce and tomato, and then replace the muffin top. Serve with the sour cream, and sprinkle with cilantro if you want.

Nutrition Facts : Calories 661.3, Fat 32.4, SaturatedFat 11.6, Cholesterol 107.4, Sodium 1041.8, Carbohydrate 66.3, Fiber 6, Sugar 10.4, Protein 25

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