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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( 14 ) Ratings

14 Ratings

5 Stars 29%

4 Stars 14%

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2 Stars 21%

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ingredients 11
Prep Time 15 min
Total Time 9 hr 15 min

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

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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.