Slow-cooking works great for shredding beef, a traditional Mexican technique, for these nachos, with cheese, salsa, and easy packaged seasonings.
Slow-Cooker Shredded Beef Nachos
- Prep Time 15 min
- Total 9 hr 15 min
- Servings 12
- Ingredients 11
Ingredients
Nachos
- 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
Toppings
- 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
Make With
Old El Paso
Instructions
-
Step1Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
-
Step2Cover; cook on Low setting for 8 to 9 hours.
-
Step3Just 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.
-
Step4To 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
425
Calories
25g
Total Fat
28g
Protein
22g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1/12 of Recipe without Toppins
- Calories
- 425
- Calories from Fat
- 225
- Total Fat
- 25g
- 38%
- Saturated Fat
- 9g
- 45%
- Cholesterol
- 90mg
- 30%
- Sodium
- 480mg
- 20%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 8g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 2%
- 2%
- Calcium
- 12%
- 12%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 3 1/2 Lean Meat; 2 1/2 Fat;Carbohydrate Choice
1 1/2
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