Best Slow Cooker Beef Nachos Recipes

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SLOW-COOKER BEEF BARBACOA NACHOS WITH QUESO



Slow-Cooker Beef Barbacoa Nachos with Queso image

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

2 1/2 lb boneless beef chuck roast, trimmed of fat and cut into 4 pieces
1 package (0.85 oz) Old El Paso™ beef barbacoa slow cooker seasoning mix
1 cup chopped onions
3 cloves garlic, finely chopped
1/4 cup water
2 tablespoons apple cider vinegar
8 cups tortilla chips (8 oz)
2 cups shredded sharp Cheddar cheese (8 oz)
1 cup Old El Paso™ traditional refried beans, heated (from 16-oz can)
12 oz Kraft™ Velveeta™ original cheese product, cut into cubes
3/4 cup Old El Paso™ Thick 'n Chunky medium salsa
Sliced green onions
Diced avocado
Diced tomato
Old El Paso™ pickled jalapeño slices

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



Slow Cooker Beef Nachos image

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 1h20m

Number Of Ingredients 9

1½ pounds (approximately) beef chuck roast
3 cups CHI-CHI'S® Salsa
12 CHI-CHI'S® soft taco-size tortillas
Canola oil for shallow frying
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
CHI-CHI'S® sliced jalapenos wheels, to serve
Lime wedges, to serve

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-Cooker Shredded Beef Nachos image

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

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
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

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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