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:

1. 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}.
2. 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.
3. Pour the salsa mixture over the beef making sure that the salsa covers the chuck roast.
4. 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:

1. Preheat the oven to 350 degrees F.
2. 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.
3. Bake until cheese is melted, about 10-15 minutes.
4. 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!