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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.

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 (5) 2 Reviews
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  • Prep Time 15 min
  • Total Time 9 hr 15 min
  • Servings 0

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

SAVE ON THIS RECIPE!

LOCATION

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.
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View Full 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
25%
(Saturated Fat
9g,
9%
),
Cholesterol
90mg
90%;
Sodium
480mg
480%;
Total Carbohydrate
22g
22%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
2%;
Calcium
12%;
Iron
20%;
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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