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Taco Shortcakes

Serves: 12
Total Calories: 49

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

Directions:

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: 3

together
time

Serve 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.

Nutritional Facts:

Serves: 12
Total Calories: 49
Calories from Fat: 23

This Taco Shortcakes recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.


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