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This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. —Ginny Becker, Torrington, Wyoming
  • Total Time
    Prep: 10 min. + standing Cook: 8-1/4 hours
  • Makes
    6-8 servings


  • 1 cup dried pinto beans
  • 3-1/2 cups water
  • 1/4 cup chopped onion
  • 1 can (4 ounces) chopped green chilies
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 boneless pork shoulder butt roast (1-1/2 pounds)
  • 1 package (9-1/4 ounces) corn chips
  • 1/4 cup sliced green onions
  • Shredded lettuce
  • Shredded cheddar cheese
  • Chopped fresh tomatoes
  • Salsa


  • Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
  • In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender.
  • Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through.
  • To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
Nutrition Facts
1 cup: 393 calories, 19g fat (3g saturated fat), 35mg cholesterol, 680mg sodium, 37g carbohydrate (2g sugars, 8g fiber), 18g protein.

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Average Rating:
  • Olivia
    May 20, 2020

    This is not a chalupa! I can't even believe this site posted a recipe like this. Try again people!

  • angelasandoval
    Jun 6, 2011

    Very tasty! But we thought it would have been better with at least twice the amount of beans. Also, I only used 2 c. water (which just covered the meat/beans). In addition to lettuce, tomato and cheese, we also garnished with diced avocado (guacamole would be great too) and sour cream. My kids suggested putting it in those flour tortilla taco bowls next time instead of over Fritos.

  • lacourtney
    Oct 28, 2010

    We love this recipe! My son, who is picky and doesn't like many meat items, loves to eat this so I'm happy to fix it. I also made it with a beef roast without any trouble.

  • FriedaG
    Feb 6, 2010

    My husband was given a roast from a wild hog and he asked me to figure out something to do with it. I chose this recipe. It was a great success. The meat was tasty and tender. I left the corn chips as an option for individuals, but we mostly ate it as filling for burritos as an earlier reviewer suggested. Thanks!

  • duckman
    Jan 23, 2009

    This is fantastic. I also use more beans as they are so good for you, and we put this over shredded lettuce and crush a few chips on top then add all the other toppings. Great!