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 min
  • total time 9 hr 15 min
  • ingredients 11
  • 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
  • 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 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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