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Slow Cooker Shredded Beef Nachos

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsA, B2, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Nachos

    2. 1 (3-lb.) boneless beef chuck roast, trimmed of fat

    3. 1 (1 oz) pkg. Old El Paso® Taco Seasoning Mix

    4. 2 garlic cloves, minced

    5. 3 tablespoons brown sugar

    6. 10 oz. restaurant-style tortilla chips

    7. Toppings

    8. 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend

    9. 3/4 cup sour cream

    10. 3/4 cup Old El Paso® Thick 'n Chunky salsa

    11. 1/4 cup sliced green onions

    12. 1/4 cup sliced ripe olives

    13. 2 tablespoons chopped fresh cilantro

    Instructions Jump to Ingredients ↑

    1. Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.

    2. Cover; cook on Low setting for 8 to 9 hours.

    3. 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.

    4. 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.

    5. High Altitude (3500-6500 ft)

    6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1/12 of Recipe without Toppins)

    7. Calories 425 (Calories from Fat 225),

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