Big Batch Slow Cooker Beef Nachos (serves 10!)
Got a lot of mouths to feed? This is a delicious slow cooker beef nachos recipe that is a large batch meal from the 28 Day Weight Loss Challenge. You can easily prepare this recipe for your next family get-together.
Or portion up and store in the fridge or freezer for healthy, easy-to-reheat meals.
You can prepare the chilli beef for this recipe in the oven or a slow cooker. Chilli contains capsaicin which is known to help boost your metabolism.
If you love Mexican food, you’ll LOVE the recipes on the 28 Day Weight Loss Challenge.
Think enchiladas, quesadillas, and delicious guacamole – all designed to help you lose weight without compromising on taste.
Servings |
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- 1.1 kg beef rolled roast
- 1 brown onion diced
- 400 grams tinned red kidney beans rinsed and drained
- 2 cloves garlic crushed
- 400 grams tinned tomatoes
- 1 tbsp jalapeno chillies sliced
- 1 green capsicum diced
- 2 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 8 cups plain corn chips
- 2 cups reduced-fat cheddar cheese grated
Ingredients
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- Preheat oven to 120C.
- Place beef, onion, kidney beans, garlic, tinned tomatoes, jalapenos, capsicum, chilli powder, paprika, onion powder and cumin in a large casserole dish. Stir to combine well. Cover with a lid.
- Bake in the oven for at least 8 hours or until the beef is falling apart and very tender.
- Using two forks, shred the meat into small pieces and combine with the sauce in the dish.
- Place beef, onion, kidney beans, garlic, tinned tomatoes, jalapenos, capsicum, chilli powder, paprika, onion powder and cumin in the slow cooker with 2 cups of water.
- Stir to combine well and cover with the lid. Cook on low for 8 hours or until the beef is falling apart and very tender. Add more water during cooking if meat is drying out.
- Using two forks, shred the meat into small pieces and combine with the sauce in the dish.
- Preheat oven to 180C.
- Either serve on one large dish for everyone to share from or divide corn chips evenly between 10 bowls. Top with an even amount of the chilli beef and vegetables and sprinkle with cheese.
- Place large dish or individual bowls in the oven for 5-10 minutes or until the cheese has melted.
- Serve, being careful of hot serving dishes.
- Leftover beef can be stored in the fridge in an airtight container for 4-5 days or freeze for up to 4 months.
358 calories per serve
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