Chalupas

A South Louisiana version of Texican fare.

5 or4 6 lb. Pork roast
2 lb. dry pinto beans
1 larage onion, chopped
1 medium green pepper, chopped
1 tsp. Chili powder
2 or 3 pkg. Taco seasoning
salt and pepper

Tortilla chips
Iceberg lettuce, chopped or torn into bite-size pieces
Tomatoes, diced
Green onions, chopped
Cheddar cheese, grated
Taco sauce (mild, medium or hot, to taste)
Sour cream

In heavy pot, cook pork roast covered in water until well done and tender. About 4 hours on low to medium heat. Remove from water and set aside to cool.

Rinse beans through several changes of water. Combine beans, onions, green pepper, chili powder, taco seasoning in large pot and cover under 3 or 4 inches of water. Cover pot, bring to a boil and then simmer 6 or 7 hours until beans are tender but not mushy, About 1 hour before serving, remove all fat from pork and cut lean meat into small chunks; add to beans and heat to serving temperature over low heat.

Serve the beans on a bed of crushed tortilla chips topped with grated cheese, lettuce, tomatoes, green onions, taco sauce and a dollop of sour cream.