Shredded Beef Nachos
3 lbs. Chuck Roast
2 tbsp. flour
¼ tsp. salt
¼ tsp. pepper
¼ tsp. onion powder
2 Tbsp. cooking oil
2 (10-oz.) cans Rotel
½ cup diced white or yellow onion
1 (1.25-oz.) pkt. taco seasoning
To assemble Nachos:
1 large bag tortilla chips
1 lb. Monterey Jack cheese, shredded
2 avocados, diced
1 (4-oz.) can olives, drained
Sour cream for serving
Salsa for serving
In a small bowl combine the flour, salt, pepper, and onion powder. Pat this mixtures onto the roast. Heat a large skillet on the stove-top to medium-high heat. When the pan us hot, add the cooking oil. Brown the roast on all side, and transfer to a 6-quart slow cooker.
Add the 2 cans of Rotel, onions, and taco seasoning on top of the roast.
Cover and cook on HIGH for 6 hours, or LOW for 8 hours, without opening the lid during the cooking time.
After the meat is done cooking, pre-heat the oven to BROIL.
Shred the meat with 2 forks, discard any fatty pieces.
Add the entire bag of chips to a sheet pan. Add the shredded beef to the chips in an even layer, then the cheese.
Put the nachos in the oven, it will take about 5 minutes for the cheese to melt. Remove from oven, add diced avocado and olives.
Serve with sour cream and salsa if desired.