Slow Cooked Pork Burrito Bowls
Ingredients
- 2-lb pork boneless shoulder roast
- 1 can (15 to 16 oz) pinto beans, rinsed and drained
- 1 envelope (1 oz) Old El Paso® taco seasoning mix
- 1 can (4.5 oz) Old El Paso® diced green chiles, undrained
- 2 packages (7.6 oz each) Old El Paso® Spanish rice mix
- 5 cups water
- 2 tablespoons butter or margarine
- 2 1/4 cups shredded Mexican blend cheese (9 oz)
- 2 1/4 cups shredded lettuce
- 3/4 cup Old El Paso® Thick 'n Chunky salsa
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