Description
Delicious beef nachos made easy in your crock pot. Perfect game day or weeknight meal!
Ingredients
Scale
- 1.5 pounds beef chuck roast, cut into 1-inch cubes
- 1 packet (1 ounce) taco seasoning
- 1/2 cup beef broth
- 1/4 cup water
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 1 bag (10-12 ounces) tortilla chips
- 2 cups shredded Mexican cheese blend
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños (optional)
- 1/4 cup chopped fresh cilantro
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Instructions
- Prepare the beef: If you prefer, you can brown the beef cubes in a skillet with a little oil over medium-high heat for 2-3 minutes per side. This step adds extra flavor but is optional.
- Set up the crock pot: Place the beef cubes in the bottom of your crock pot.
- Add seasonings: Sprinkle the taco seasoning, cumin, and chili powder over the beef.
- Add liquids and aromatics: Pour in the beef broth and water. Add the diced onion, minced garlic, and diced green chiles.
- Cook the beef: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shredded with a fork.
- Shred the beef: Once cooked, remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the crock pot and stir to combine with the cooking liquid. Let it sit for 10-15 minutes to absorb more flavor.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Assemble nachos: Spread a layer of tortilla chips on a large baking sheet or in a cast iron skillet. Top with a portion of the shredded beef, then sprinkle with cheese. Repeat layers, ending with cheese on top.
- Bake: Bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Add toppings: Remove from the oven and immediately top with black olives, diced tomatoes, jalapeños (if using), and cilantro.
- Serve: Serve hot with bowls of sour cream, guacamole, and salsa on the side for dipping.
Notes
- Choose the right chips: Sturdy, thick tortilla chips work best to hold up to the beef and cheese. Avoid thin, delicate chips that will become soggy.
- Don’t overcrowd the pan: Use multiple baking sheets if necessary to ensure even heating and crispy chips.
- Let the beef rest: Allowing the shredded beef to sit in the cooking liquid for a few minutes before assembling helps it absorb maximum flavor.
- Cheese matters: A blend of cheeses adds more depth of flavor. Mexican cheese blend melts beautifully, while cheddar adds a nice sharpness.
- Adjust spice level: For milder nachos, omit the jalapeños or use fewer. For spicier nachos, add diced jalapeños to the beef mixture while it cooks.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: nachos recipe beef crock pot