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Bean Mixture:
2 lb. pinto beans
3 lb. pork loin roast (without fat)
2 onions, chopped
4 cloves minced garlic
2 Tbsp. cumin
2 Tbsp. chili powder
1 Tbsp. salt and pepper to taste

To make meat mixture, cover ingredients with water. Cook in 6-quart
pan on simmer for 7 to 8 hours, or crock-pot 6 to 8 hours. Shred the
meat; combine with rest of mixture.

Before Serving:
2 chopped onions
2 lb. diced tomatoes
1 head lettuce (small pieces)
1 1/2 to 2 lb. grated cheese (American, Cheddar or other)
2 large corn chips or tortilla chips
taco sauce or salsa
sour cream

To Serve: Place heated corn chips on plate. Cover with bean/meat
mixture. Place a layer of cheese. Place a layer of lettuce. Place
a layer of tomatoes. Place some onions. Top with taco sauce or
salsa. May also use sour cream. Bean mixture freezes well!

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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