Reviewed: Nov. 20, 2009

This was sooo easy! The flavor was fantastic. I only had canned beans on hand so I just added them to the meat and leftover juices in the last 10 min. and they worked perfectly. I didn't change anything else. Will definitly be making again.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

We've been maing this recipe for at least 10 years. It is one of our families top faves!

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Tara S.

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Middleton, Idaho, USA

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Reviewed: Nov. 6, 2009

I did not care for this recipe at all! I made it exactly as directed and it tasted like a bowl full of salt. Very dissapointing and a waste of a good piece of meat.

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Agensler

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Reviewed: Nov. 1, 2009

I'm giving this four stars because I thought it was too salty as-is. Still very good, though, and it smelled amazing as it cooked all day. I separated the cooked pork roast to shred it and kept it in its own bowl away from the beans so I could control the saltiness by adding them in smaller doses. I served it on homemade corn tortillas with diced tomatoes, onions, a shake of cilantro and a squeeze of lime. I'll be making these again, just with less salt.

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GradSchoolKitchen

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

I have made this several times and it always turns out great. I add a little cornstarch mixed with water to the sauce at the end to thicken it a little. I have a small family, so there is always plently left. I divide up the leftovers and freeze for future dinners. I used some in a mexican lasagna last night and it was delish!

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kconard

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

This meal is great! husband wanted to have it the next night again. Freezes well.

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shellamy

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Reviewed: Oct. 18, 2009

This came out pretty good, although a bit too salty, next time I will cut the salt in half. I might also reduce the amount of beans..seemed like alot. My husband really enjoyed this.

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witchywoman

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Reviewed: Oct. 5, 2009

fantastic. i didn't have the beans the first time around and used about 1/2 the cumin. was great, but i will prepair as submitted next time. FANTASTIC!!! resturant quality!

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chokem

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Reviewed: Sep. 29, 2009

I am looking for more easy crock pot recipes this fall and this filled the bill. I served this to company and kids and everyone loved it! I did double the spices as some reviewers said it was a little bland-with good results; I also chopped onion and added that with the pork. I used dried beans, but my method was to cover the beans in water, bring the water to a boil, then cover the pan, turn the stove off, and let the beans soak in that for a few hours till they cooled. Drain and rinse the beans, then throw everything (pork, spices, and beans) in the slow cooker. The beans were perfect, not crunchy as some are experiencing. Thank you for an awesome recipe we will have regularly.

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Sep. 27, 2009

I think this is a pretty good recipe, but it was WAY too salty. Will try to make again with maybe 1/2 tablespoon of salt. Meat was very tender and beans were perfectly cooked. Nice flavor, but just too much salt for our taste. Will update when I try again.

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sjg

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Reviewed: Sep. 26, 2009

Fixed these last night and was disappointed. I browned the meat first, like was suggested. I found the dish to be very bland and ordinary. I ground up some dried chipotle and jalapeno chilies and added it to the pot before I froze the leftovers. I think I will add a can of Rotel tomatoes before I serve the leftovers. I don't think I will make this again. Too many good dishes out there to repeat this one.

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Cabinluvn

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Reviewed: Sep. 24, 2009

Wonderful and easy.

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Amy

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Reviewed: Sep. 22, 2009

What a delicious and easy meal! Perfect for a buisy weeknight. My husband and kids loved it!

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Stephanie D

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Reviewed: Sep. 20, 2009

I found this to be bland but was simple enough to spice up. I used venison when I made it and it came out very good. After reading all of the comments I did the whole fritos with all the toppings and wow that is good!

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chieffan12

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: East Moline, Illinois, USA

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Reviewed: Sep. 19, 2009

You won't believe anything this simple to put together can taste so good! The only thing I added was 2 small cans of Spicy Hot V8 to the water because we like things extra spicy & it flavored the beans wonderfully. Great Chalupas!

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JAN

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Reviewed: Sep. 10, 2009

Excellent!

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MGBJERRY

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Reviewed: Jul. 12, 2009

Pretty good. I halved the salt and it was still too much. If I make it again I'll omit the salt completely. I liked the bean to meat ratio, perfect for us. Served for a large dinner get together and it went over well, especially the older kids.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: May 26, 2009

This was so good! I subbed one can of diced jalapenos for one of the cans of chiles and it was perfect. I also used black beans instead of pinto due to personal preference. I cooked on low for 9 hours and it was absolutely perfect!

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: May 22, 2009

our family loves this dish, however we fry our tortilla shells in a pan until crispy, and layer everything on top! kinda like a taco salad but so much better! ( I also season the meat so its not so bland)

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Cajun Junkie

Cooking Level: Expert

Home Town: Aiken, South Carolina, USA

Living In: Charleston, West Virginia, USA

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Reviewed: May 12, 2009

It's just as well that this turned out so good because it made a TON of food. The only changes I made were to use fresh diced jalapenos instead of canned, and I also added a generous pinch of Chipotle powder and the juice of a couple of limes. My only (minor) complaints are that it was a little too salty, and also the beans were a touch undercooked despite being in the crockpot for 8 hours on High. Otherwise, this was delicious. Thanks!

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