SLOW-COOKER BEEF BARBACOA NACHOS WITH QUESO
This mega mountain of nachos does not mess around. A crowd-ready feast, this serious meal consists of warmed chips layered with juicy beef barbacoa, refried beans and cheese, then topped with all manner of awesome-and yes, more cheese. Layer your chips just right, and each bite will be a perfectly proportioned masterpiece.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h40m
Yield 8
Number Of Ingredients 15
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix Barbacoa ingredients. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Reserve 2 cups shredded beef for nachos. Save remaining for another use.
- Heat oven to 400°F. Line large rimmed baking pan with foil.
- Spread half of chips evenly in pan. Sprinkle half of the Cheddar cheese over the chips; top with half of the refried beans and half of the barbacoa. Repeat layers. Bake 9 to 10 minutes or until hot and cheese is melted.
- Meanwhile, in 2-quart saucepan, heat Queso ingredients over medium-low heat. Cook until melted, stirring occasionally.
- Drizzle 1 cup of the queso over nachos. Sprinkle with Toppings. Serve immediately with extra queso on the side.
Nutrition Facts : Calories 690, Carbohydrate 36 g, Cholesterol 145 mg, Fat 4 1/2, Fiber 4 g, Protein 44 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 1 1/2 g
SLOW COOKER BEEF NACHOS
Steps:
- 1. In slow cooker, place roast. Add salsa. Cover. Cook 4 to 6 hours on high or until beef is very tender and pulls apart easily with forks. Reserve salsa mixture in slow cooker. Shred beef. Return to slow cooker. 2. Cut tortillas into quarters. In large, deep skillet, heat oil over medium-high heat. Cook in batches in hot oil 1 to 2 minutes or until golden brown. Remove to paper towel to drain. 3. Top each tortilla triangle with beef, red onions, avocado and cilantro. Serve with jalapeno wheels and lime wedges if desired.
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.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 9h15m
Number Of Ingredients 11
Steps:
- 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.
- 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 Facts : Calories 425, Carbohydrate 22 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1/12 of Recipe without Toppins, Sodium 480 mg, Sugar 8 g
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