Slow-Cooker Shredded Beef Nachos

  • Prep Time 15 min
  • Total Time 9 hr 15 min
  • Servings 0

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe without Toppins
Calories
425
Calories from Fat
225
% Daily Value
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
*Percent Daily Values are based on a 2,000 calorie diet.