Description
Texas BBQ Pulled Beef Nachos in a Slow Cooker are a delightful treat that combines rich flavors and satisfying textures, perfect for gatherings or casual family dinners.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 cup barbecue sauce (your favorite brand)
- 1 cup beef broth
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bag tortilla chips (about 12 oz)
- 2 cups shredded cheese (cheddar or a blend)
- 1/2 cup jalapeños (sliced, fresh or pickled)
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup green onions (sliced)
- 1 cup sour cream (for serving)
Instructions
- Season the beef chuck roast with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Place the seasoned beef in the slow cooker and pour the barbecue sauce and beef broth over it. Cover and cook on low for 8 hours or on high for 4 hours.
- Remove the beef from the slow cooker, let it rest, then shred it with two forks and return it to the slow cooker.
- Preheat your oven to 350°F (175°C). Spread a layer of tortilla chips on a large baking sheet and top with the pulled beef mixture and shredded cheese.
- Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with sliced jalapeños, diced tomatoes, and green onions.
- Serve hot with a dollop of sour cream on the side.
Notes
- Store leftover pulled beef in an airtight container in the refrigerator for up to 3 days.
- Keep tortilla chips separate to maintain their crunch.
- For best results, avoid reheating the chips.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Texas BBQ, Pulled Beef, Nachos, Slow Cooker, Tex-Mex