Slow Cooker Beef Nachos Recipes

SLOW-COOKER SHREDDED BEEF NACHOS

Steps:

• Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
• Cover; cook on Low setting for 8 to 9 hours.
• Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
• To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.

SLOW COOKER BEEF NACHOS

Steps:

• 1. In slow cooker, place roast. Add salsa. Cover. Cook 4 to 6 hours on high or until beef is very tender and pulls apart easily with forks. Reserve salsa mixture in slow cooker. Shred beef. Return to slow cooker. 2. Cut tortillas into quarters. In large, deep skillet, heat oil over medium-high heat. Cook in batches in hot oil 1 to 2 minutes or until golden brown. Remove to paper towel to drain. 3. Top each tortilla triangle with beef, red onions, avocado and cilantro. Serve with jalapeno wheels and lime wedges if desired.

SLOW-COOKER SPICY CHEESEBURGER NACHOS

Steps:

• In 10-inch skillet, cook ground beef and garlic, stirring frequently, until beef is thoroughly cooked; drain. Spoon into 3 1/2- to 4-quart slow cooker. Add cheese and tomatoes; mix well.
• Cover; cook on Low heat setting 3 to 4 hours, stirring after 2 hours.
• Before serving, stir in onions. Serve with tortilla chips.