I made this for supper last night...My granddaughter's husband loves it!
2-lbs pork roast
1-lb pinto beans
2-cloves garlic, minced
2-tablespoons chili powder
1-tablespoon mexican oregano
1-tablespoon picante sauce
1-1/2-lbs cheddar cheese grated
1-head lettuce shredded
12-bunches green onions & chives, chopped
extra picante sauce
In a large pan or crock pot, place the pork roast and cover with water.
Add the next 7 ingredients and cook over low heat for 8 hours, stirring occasionally to blend all ingredients well.
Serve over corn chips.
Top with cheddar cheese, lettuce, onions tomatoes, guacamole, and extra picante sauce as desired.
Let your family;guests build their own Chalupas.
Our desert...Everyone loves these!
1/2-cup butter, softened
1-1/2-cups mashed, ripe bananas (about 3 medium)
1-teaspoon vanilla extract
2-cups all-purpose flour
1-teaspoon baking soda
pinch of salt
frosting (recipe below)
chopped nuts for garnish (optional)
Cream butter & sugar.
Beat in eggs, bananas and vanilla.
Combine flour, salt and baking soda.
Add to creamed mixture, and beat well.
Pour into a greased 15-by-10-by-1-inch baking pan.
Bake at 350 degrees for 25 minutes or until bars test done. Cool. Frost. Add chopped nuts for garnish!
2-large ripe bananas
1/2-teaspoon lemon juice
3-1/2-cups powdered sugar
Mix together bananas & lemon juice.
In a seperate bowl, beat butter until soft and creamy.
Gradually and alternately add powdered sugar and banana mixture to butter, and beat until fluffy.