Chalupa
a la Erin

1 pork roast
1 lb. pinto beans, about 3-4 cups
2 cloves garlic
2 T. chili powder (jer's family swears by gephardts, but I think any brand is fine)
1 T cumin
1 T oregano
1 can green chilis, diced

Put it all in a Crock Pot and fill to the top of the roast with water. Cook until you can shred the pork. Put on top of tortilla chips and top with lettuce, cheese, salsa, whatever you want.
Sometimes you have to add water to this since the beans soak up so much water. Again, let it sit in the Crock Pot for as long as you want, and it freezes well.