One bit, two bits, three bits, a dollar…all for the best tailgating recipe stand up and hollar!

Yup, I  L-O-V-E  football season and Super Bowl and all the fabulous foods and snacks that grace many a table. This recipe is not hot – it has a perfect balance of bite and heat. But let me tell you what – it is full of awesome yumminess! Your team will keep coming back for more, trust me on this! The absolute best-est part is that you just basically dump all the ingredients into a crock pot and walk away! Go cheer for your favorite team and the nachos – or – sandwiches will be ready and waiting at halftime!

Ingredients

• 1 (3-lb.) boneless beef rump roast
• 1 (12-oz.) jar mild banana pepper rings
• 1 (15-oz.) can beef broth
• 3 garlic cloves, minced
• salt & pepper
• 1 tblsp. olive oil
• tortilla chips
• 1 (15-oz.) can black beans, rinsed
• tomatoes & onions, chopped for topping
• Monterey Jack cheese, shredded
• garnishes: cilantro, avocado & light sour cream

Method

Step 1

Season roast with salt and pepper. Brown all sides of roast in hot oil in a large skillet over high heat. Place in a 6-qt. slow cooker.

Step 2

Add banana pepper rings, beef broth, and garlic cloves, minced. Cover and cook on Low 8 hours or until meat shreds easily. Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on Low.

Step 3

Preheat oven to 350°. Place tortilla chips on a baking sheet; top with shredded beef, black beans, rinsed; chopped tomatoes, finely chopped onion, and shredded Monterey Jack cheese. Bake 10 minutes.

Step 4

Serve with cilantro, avocado, and sour cream.

The amazing crock pot I use is my favorite of all time and made by Hamilton Beach. You can check it out here:

Hamilton Beach Stay or Go 6-Quart Slow Cooker

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