Slow Cooker Beef Nachos
Servings
10
Servings
10
Ingredients
  • 1.1kg beef rolled roast
  • 1 brown oniondiced
  • 400grams tinned red kidney beansrinsed and drained
  • 2cloves garliccrushed
  • 400grams tinned tomatoes
  • 1tbsp jalapeno chilliessliced
  • 1 green capsicumdiced
  • 2tsp chilli powder
  • 1tsp smoked paprika
  • 1tsp onion powder
  • 1/2tsp ground cumin
  • 8cups plain corn chips
  • 2cups reduced-fat cheddar cheesegrated
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

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