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Wednesday, January 2, 2013

Crockpot Chalupas

(Updated 9/4/2013 - Made this again last night and took some pics of the finished product.  What a concept, eh?  It was as good as I remembered it.)

We ate a lot of good food last month, I just haven't had the chance to post any of it.  December will do that to a person.


This is another steal from one of my regular blog reads.  Her recipe is here.  I made a few substitutions, like using black beans instead of pinto, based on what was in the house, but overall, I followed the recipe.

I can't remember why I didn't end up taking pictures of the actual dinner.  Probably pure exhaustion.  But you can just picture in your head, tender shredded meat on tortillas with all the yummy, typical taco toppings.

The best part about this one was, no browning the meat.  Crockpot recipes typically call for a lot of prep work - in my opinion anyway.  This one is literally dump, hit go, and walk away for eight hours.  Perfect for a busy month.  I made easy Enchilada Pie with the leftovers.


Here's dinner coming together at my house:




Here are the new pics from the most recent batch.




And, dinner on my plate.





Yep, this one's a keeper.


2 comments:

  1. I love Mexican food and let's face it, it's near impossible to find any Mexican food in Boston. I will be trying this recipe! (Likely within the week)

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  2. Sounds wonderful, Mindy. I did a crockpot meal tonight, too. Yours sounds great-xo Diana

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