Slow-Cooker Beef Nachos2013-01-11
- Yield : appetizer
- Servings : 6
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 6:0 h
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!
- 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
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.
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.
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.
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: