Recipes

Big Batch Slow Cooker Beef Nachos (Serves 10!)

Got a lot of mouths to feed? This is a delicious large batch meal from the 28 Day Weight Loss Challenge to prepare 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, 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.

Slow Cooker Beef Nachos

Print Recipe
Slow Cooker Beef Nachos
Slow Cooker Beef Nachos
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 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
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 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
Slow Cooker Beef Nachos
Instructions
If preparing in the oven:
  1. Preheat oven to 120C.
  2. 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.
  3. Bake in the oven for at least 8 hours or until the beef is falling apart and very tender.
  4. Using two forks, shred the meat into small pieces and combine with the sauce in the dish.
If preparing in a slow cooker:
  1. 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.
  2. 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.
  3. Using two forks, shred the meat into small pieces and combine with the sauce in the dish.
To serve:
  1. Preheat oven to 180C.
  2. 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.
  3. Place large dish or individual bowls in the oven for 5-10 minutes or until the cheese has melted.
  4. Serve, being careful of hot serving dishes.
  5. Leftover beef can be stored in the fridge in an airtight container for 4-5 days or freeze for up to 4 months.
Recipe Notes

358 calories per serve

Join the 28 Day Weight Loss Challenge TODAY!

Think of the 28 Day Weight Loss Challenge as the best value personal trainer, dietitian, meal planner, chef and motivational coach with DAILY support – that you have access to every day – without the high cost and all created JUST FOR MUMS.

Each month is DIFFERENT on the 28 Day Weight Loss Challenge. EVERY MONTH you receive NEW 28 Days of FAMILY FRIENDLY customisable meal plans, daily exercise plans with videos and daily support. It’s also breastfeeding friendly.

The 28 Day Weight Loss Challenge has been able to help thousands of mums lose more than three million kilograms (combined).

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