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Chalupas

1 1/2 pounds pork roast -- cubed and trimmed
1/2 pound soaked pinto beans
2 cloves garlic -- minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 4 oz. jar chopped mild green chilies
3/4 cup salsa or picante sauce


Combine ingredients in slow cooker and cook on high for 5 hours. Use as meat topping for tostadas, tacos, over Fritos for straw hats, or as filling for burritos or enchiladas. Garnish with tomatoes, cheese, lettuce, sour cream, olives, etc. . .

To freeze: Freeze meat mixture alone and reheat for topping or make burritos, enchiladas, etc and freeze.

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