SLOW COOKER BEEF NACHOS RECIPES

Name: Slow-Cooker Shredded Beef Nachos
Prep time: 15 min
Total time: 9 h 15 min
Cuisine: Mexican
Ingredients: 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

SLOW-COOKER SHREDDED BEEF NACHOS RECIPE - BETTYCROCKER.COM

Slow-Cooker Shredded Beef Nachos Recipe - BettyCrocker.com 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

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 11

Ingredients

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 , CarbohydrateContent 22 g, CholesterolContent 90 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 9 g, ServingSize 1/12 of Recipe without Toppins, SodiumContent 480 mg, SugarContent 8 g

SLOW-COOKER SHREDDED BEEF NACHOS RECIPE - BETTYCROCKER.COM

Slow-Cooker Shredded Beef Nachos Recipe - BettyCrocker.com 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

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 11

Ingredients

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.

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