Chalupa

submitted by Heather Breidigam, RN, Clinical Documentation Specialist
Recipe originally by Nancy Williams of Edmond, Oklahoma

Ingredients
3 lb pork loin or chicken
2 pods of garlic chopped or garlic powder (approximately 1 Tbsp)
1 Tbsp cumin seed, ground (optional)
1 sm. can diced green chilies
1 tsp salt
1 lb bag of dry Pinto beans
2 Tbsp chili powder
1 tsp oregano

Directions

• Put all ingredients into a crock pot. Cover with enough water to cover the beans. Put on low heat, allow to cook about 6 hours. Add water if it begins to dry out too much ( all ingredients should remain moist and there should be some liquid to keep the meat moist when shredded).
• Shred the meat with 2 forks.
• Serve this mixture over a bed of Fritos Corn Chips
• Top with your choice of grated cheese, shredded lettuce, diced avocado or guacamole, chopped onion, diced tomatoes, salsa.