Appetizers
Slow-Cooker Shredded Beef Nachos
Description
Slow-cooking works great for shredding beef, a traditional Mexican technique, for these nachos, with cheese, salsa, and easy packaged seasonings.
Ingredients:
- 1 (3-lb.) boneless beef chuck roast, trimmed of fat
- 1 packet (1 oz) Old El Paso™ Original 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 thick & chunky salsa
- 1/4 cup sliced green onions
- 1/4 cup sliced ripe olives
- 2 tablespoons chopped fresh cilantro
Directions:
- Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
- Cover; cook on Low setting for 8 to 9 hours.
- 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.
