Taco Shortcakes in a Slow Cooker

Use the slow cooker to make Taco Shortcakes with just four main ingredients -- you would be surprised at how good this tastes and the versatility of the taco filling.

Ingredients:
2-pound pork boneless shoulder roast, trimmed of fat
1 envelope (1.25 ounces) taco seasoning mix
1 can (16 ounces) refried beans
8 ounces mild Mexican-style processed cheese spread loaf, cubed
12 prepared corn muffins
¾ cup shredded lettuce
¾ cup chopped tomato
¾ cup sour cream
¼ 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 ½ cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato and muffin top. Serve with sour cream; sprinkle with cilantro.

(Makes 12 servings.)

Substitution: If you like it really hot, use hot Mexican-style processed cheese in place of the mild.

Variation: This recipe also tastes delicious served in hard or soft shell tacos. Just omit the corn muffins.

Do-Ahead: Make your evening meal a success by baking corn muffins the night before or purchasing them ahead of time.

Nutrients Per Serving: Calories 480 (Calories from Fat 225), Fat 25g (Saturated Fat 12g), Cholesterol 105mg, Sodium 1000mg, Carbohydrates 37g (Dietary Fiber 4g), Protein 27g.
% Daily Value: Vitamin A 16%, Vitamin C 4%, Calcium 22%, Iron 14%.
Exchanges: 2½ Starch, 3 Medium-Fat Meat, 1 Fat
Carbohydrate Choices: 2½