Skip to content

Shredded Beef Nachos

Shredded Beef Nachos

Shredded Beef Nachos

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.

Leave a Reply

Your email address will not be published. Required fields are marked *