Slow-Cooker Beef Nachos
Yield:
Makes 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
Preparation
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.
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