Slow Cooker Shredded Beef Nachos Recipes

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SLOW-COOKER SHREDDED BEEF NACHOS



Slow-Cooker Shredded Beef Nachos image

Slow-cooking works great for shredding beef, a traditional Mexican technique, for these nachos, with cheese, salsa, and easy packaged seasonings.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 9h15m

Number Of Ingredients 11

1 (3-lb.) boneless beef chuck roast, trimmed of fat
1 (1 oz) pkg. Old El Paso™ 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 Old El Paso™ Thick 'n Chunky salsa
1/4 cup sliced green onions
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 425, Carbohydrate 22 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1/12 of Recipe without Toppins, Sodium 480 mg, Sugar 8 g

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