Southwestern Style Chalupas

Southwestern Style Chalupas

 Made  times

"This recipe came from my sister who lives in Arizona. It is a very tasty blend of pork, beans and spices served over corn chips. Try topping with cheese, peppers, salsa, sour cream, etc. Everyone who tastes it asks for the recipe. Excellent!"
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8 h 5 m servings 660 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 660 kcal
  • 33%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
  2. Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
  3. Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.


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  1. 62 Ratings

Most helpful positive review

**5 star potential** if the following changes are made (IMHO). I soaked the pinto beans overnight, then drain well. In a large pot, I added 4 lb. pork butt, 7 cups water, 1 chopped onion, 3 garl...

Most helpful critical review

I thought this recipe was OK. It is easy to make, and makes a lot so you can stick some in the freezer. Plus, it's very adaptable, can be added to tacos, burritos, etc... But I thought the fl...

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Least positive

**5 star potential** if the following changes are made (IMHO). I soaked the pinto beans overnight, then drain well. In a large pot, I added 4 lb. pork butt, 7 cups water, 1 chopped onion, 3 garl...

I found this in the Allrecipes Cookbook and read all the reviews online before making it. I did the following: soaked my beans overnight, added 3 TBS chili powder, 2 TBS ground cumin, several sh...

I have been making this for over 20 years. It is much more interesting, and tasty, if you offer the following to sprinkle on top of the chips and Chalupa (in a bowl): Shredded lettuce, diced t...

Delicious recipe! I used a 2-1/4 pound boneless pork roast, 1 29 ounce can pinto beans instead of dried (I may use 2 cans next time), 2 cans chopped chile peppers, 1 teaspoon chili powder, 1+ t...

I gave it stars, though this is after my own changes... The beans didn't cook for me in the slow cooker the first time even after 9 hours. Next time, I soaked the beans overnight first, then co...

Great recipe for a crowd. I used chicken breasts, chicken broth instead of water, added jalepenos, canned Mexican style tomatoes, cilantro and garlic. It was yummy and everyone wanted the reci...

I also followed others suggestions. I added two cans of green chiles, garlic, and used tortillas instead of corn chips. But I used venison instead of pork. It was delicious. My husband was a lit...

The whole family really liked this. I was in a "rush" so I used canned pinto beans and I cut the pork up before putting it in the crock pot. I also cooked it on high to speed things along. I ...

Pretty good, but it really needs some more seasoning. I would add more chili powder, garlic, and probably a can of mexican tomatoes, and maybe even another can of chile peppers. I don't like t...

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