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Shredded Beef Nachos

Shredded Beef Nachos Recipe

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Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 2 lb beef chuck roast, trimmed
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • 1 tbsp vegetable oil
  • 1 (10-oz) can diced tomatoes with green chiles
  • ½ cup beef broth
  • 1 (13-oz) bag tortilla chips
  • 2 cups shredded Mexican blend cheese
  • 1 (15-oz) can black beans, drained and rinsed
  • ¼ cup pickled jalapeño slices
  • 1 cup fresh salsa or pico de gallo
  • ½ cup sour cream
  • 1 ripe avocado, diced
  • ¼ cup chopped fresh cilantro

Method
 

  1. Season the chuck roast with chili powder, cumin, garlic powder, and salt. Sear in hot oil for 4 minutes per side.
  2. Place the beef in a slow cooker. Deglaze the skillet with the canned tomatoes and broth, pour over the beef, cover and cook on low for 8 hours.
  3. Shred the beef with two forks, then stir it back into the cooking juices.
  4. Layer half the chips, beef, beans, jalapeños, and cheese on a baking sheet. Repeat with the remaining ingredients.
  5. Bake at 400°F for 8 to 10 minutes until the cheese melts and starts to brown.
  6. Top the hot nachos with salsa, sour cream, avocado, and cilantro. Serve right away.

Notes

The total time is mostly hands-off slow cooking. If you are short on time, cook the beef on high for 5 hours instead. Let the meat rest in its juices for 10 minutes before shredding for the tenderest texture.