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Slow-Cooker Shredded Beef Nachos
Slow-Cooker Shredded Beef Nachos
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Prep Time:
15 minutes
Total Time:
9 hours 15 minutes
Slow-cooked shredded beef nachos: a delicious twist on a classic Mexican favorite, topped with gooey cheese, zesty salsa, and convenient seasonings.
Ingredients:
  • 1 (3-lb.) boneless beef chuck roast, trimmed of fat
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 garlic cloves, minced
  • 3 tablespoons brown sugar
  • 10 oz. restaurant-style tortilla chips
  • 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
  • 3/4 cup sour cream
  • 3/4 cup thick & chunky salsa
  • 1/4 cup sliced green onions
  • 1/4 cup sliced ripe olives
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Lay the beef roast in a 3 1/2 to 4-quart slow cooker and generously season with taco seasoning mix, garlic, and brown sugar.
  • Cover and let the flavors mingle on Low for 8 to 9 hours.
  • Prepare the toppings by placing each ingredient in its own serving dish. Take out the beef from the slow cooker, transfer it to a large plate, shred it using two forks, then put it back in the slow cooker and mix thoroughly.
  • When ready to indulge, invite guests to arrange chips on plates, generously top each with 1/3 cup of savory beef, and garnish with desired toppings. Keep the flavorful beef warm on Low setting for a maximum of 2 hours.

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