Food and Recipes Recipes Slow-Cooker Beef Nachos From the Kitchen of Julie Hutson, Callahan, Florida. "This is surprisingly yummy to have such simple ingredients." By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Share Share Tweet Pin Email Photo: Laurey W. Glenn Yield: 6 servings Ingredients 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 Directions 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. Print