These Sheet Pan Shredded Beef Nachos are sure to be a fan-favorite. Try this recipe to feed your crowd, but grab a chip – they won’t last long!
Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours 15 minutes Total Servings: 6-8
ingredients
For the shredded beef:
2 tablespoons vegetable oil
2 pounds beef chuck roast, fat trimmed
1 16-ounce jar of salsa
2 garlic cloves
½ of a sweet onion, diced
1 teaspoon cumin
Salt and pepper
For the nachos:
1 bag of thick tortilla chips
1 15-ounce can of black beans, drained and rinsed {add taco seasoning if you desire}
1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups pepper jack cheese, shredded
For the topping:
1 large tomato, diced
1 cup Pico de Gallo {or any salsa you desire}
1/4 cup fresh cilantro, chopped
1/4 cup green onions, chopped
1 jalapeno, slicedSour cream to drizzle {optional}
1/4 of a red onion, diced
cooking
for the slow cooker shredded beef:
Heat the 2 Tablespoons vegetable oil over medium high heat. Sprinkle salt and pepper on all sides of the chuck roast. When the skillet is heated, brown each side of the chuck roast {takes about 2 minutes per side}.
In a 5-qt. slow cooker place the chuck roast. In a large mixing bowl combine the salsa, sweet onion, garlic, cumin and a dash of salt and pepper and stir to combine.
Pour the salsa mixture over the beef making sure that the salsa covers the chuck roast.
Cook on low for 8-10 hours or on high for 3-4 hours {when preparing beef in the slow cooker, it should be cooked to 160 degrees, or until it is fork tender}. With 30 minutes left use two forks to shred the beef and mix it back into the salsa making sure all of the beef is under the salsa {this really helps to keep the beef moist}.
For the nachos:
Preheat the oven to 350 degrees F.
On a large baking sheet lay parchment paper down. Add half the tortilla chips and top with half of the black beans and then a layer of shredded beef and half the cheese. Repeat another layer chips and then of each ingredient.
Bake until cheese is melted, about 10-15 minutes.
Pull the nachos out of the oven and sprinkle on the tomatoes, salsa, cilantro, green onions, red onion, jalapeños and other toppings of your choice. Enjoy warm!
a cedar spoon
My name is Julia, and I am a busy mom of three boys! We recently relocated to Cleveland, Ohio from Chicago, Illinois, so I have a deep love for the Midwest. With three energetic boys come hungry bellies. On A Cedar Spoon, I share healthy, quick and easy recipes for the whole family with the kids in mind. I am a recipe developer, traveler and Mediterranean food lover. I love incorporating fresh, seasonal flavors and ingredients along with rich, warm spices into my cooking!
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