Slow-Cooker Shredded Beef Nachos

Slow-Cooker Shredded Beef Nachos

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

Prep Time

15

Minutes

Total Time

9:15

Hrs:Mins

Makes

12

servings

Nachos
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
Toppings
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
  1. Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
  2. Cover; cook on Low setting for 8 to 9 hours.
  3. 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.
  4. 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.
Makes 12 servings

Nutrition Information:

1 Serving (1/12 of Recipe without Toppins)
  • Calories 425
    • (Calories from Fat 225),
  • Total Fat 25g
    • (Saturated Fat 9g,),
  • Cholesterol 90mg;
  • Sodium 480mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 3 1/2 Lean Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.