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Slow-Cooker Shredded Beef Nachos

slow-cooker shredded beef nachos Appetizer Mexican
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.

Updated May 5, 2010

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

Steps

  • 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.
 

Nutrition Facts

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.

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