Slow-Cooker Beef Nachos

From the Kitchen of Julie Hutson, Callahan, Florida. "This is surprisingly yummy to have such simple ingredients."

Slow-Cooker Beef Nachos
Photo: Laurey W. Glenn
6 servings


  • 1 (3-lb.) boneless beef rump roast

  • Salt and pepper to taste

  • 1 tablespoon vegetable oil

  • 1 (12-oz.) jar mild banana pepper rings

  • 1 (15-oz.) can beef broth

  • 3 garlic cloves, minced

  • Tortilla chips

  • 1 (15-oz.) can black beans, rinsed

  • Tomatoes, chopped

  • Onion, finely chopped

  • Shredded Monterey Jack cheese

  • Cilantro, avocado, and sour cream


  1. Season roast with salt and pepper. Brown all sides of roast in hot oil in a large skillet over high heat. Place in a 6-qt. slow cooker. Add banana pepper rings, beef broth, and garlic. Cover and cook on LOW 8 hours or until meat shreds easily. Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on LOW. Preheat oven to 350°. Place tortilla chips on a baking sheet; top with shredded beef, black beans, tomatoes, onion, and cheese. Bake 10 minutes. Serve with cilantro, avocado, and sour cream.

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