Shredded Beef Nachos Food

SHREDDED BEEF NACHOS

Shredded Beef Nachos image

Make this mexican seasoned beef in your crockpot and serve on top of tortilla chips with other cool toppings.

Provided by Chris from Kansas

Categories Meat

Time 9h15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 lb) boneless beef chuck roast, trimmed of fat
1 (1 1/4 ounce) package taco seasoning mix
2 garlic cloves, minced
3 tablespoons brown sugar
10 ounces tortilla chips
1 cup shredded colby-monterey jack cheese
3/4 cup sour cream
3/4 cup salsa
1/4 cup sliced green onion
1/4 cup sliced black olives
2 tablespoons chopped fresh cilantro

Steps:

Place beef roast in a 3 1/2-4 quart crockpot. Sprinkle with taco seasoning mix, garlic and brown sugar.
Cover; cook on low for 8 to 9 hours.
Just before serving, put toppings in individual serving bowls.
Remove beef from crockpot; place on large plate. Shred beef with 2 forks; return to crockpot and mix well.
To serve, place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top with desired toppings.

Nutrition Facts : Calories 493.3, Fat 34, SaturatedFat 13.3, Cholesterol 93, Sodium 348.6, Carbohydrate 21.1, Fiber 1.7, Sugar 4.2, Protein 25.8

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

Ingredients

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

SHREDDED BEEF NACHOS

Shredded Beef Nachos image

"After ordering nachos in a couple of restaurants, I figured they would be a snap to make at home," related Donna McFarland of Eugene, Oregon. "This version, which calls for leftover roast, is also good with bell peppers added."

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

7 cups tortilla or nacho chips
1 cup shredded cooked beef
2 cups shredded cheddar cheese
2 medium plum tomatoes, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
4 green onions, chopped
Salsa, sour cream and guacamole, optional

Steps:

Arrange chips in an ungreased broiler-safe platter or 15x10x1-in. baking pan. Top with beef, cheese, tomatoes, olives and onions. , Broil 6 in. from the heat for 3-5 minutes or until cheese is melted. Serve with salsa, sour cream and guacamole if desired.

Nutrition Facts : Calories 259 calories, Fat 14g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 505mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.

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