These Slow Cooker Shredded BBQ Beef Nachos are the ultimate crowd-pleaser. Tender beef cooked in tangy BBQ sauce, piled high on crunchy tortilla chips, and topped with gooey cheese, fresh tomatoes, jalapenos, and cilantro. It's the perfect dish for game day parties, potlucks, or any casual gathering.
Ingredients: 2 lbs beef chuck roast, trimmed and cut into chunks. 1 cup BBQ sauce. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. Tortilla chips. 2 cups shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup sliced jalapenos. 1/4 cup chopped cilantro. Sour cream and guacamole for serving.
Instructions: In a slow cooker, combine beef chunks, BBQ sauce, diced onion, minced garlic, smoked paprika, cumin, salt, and pepper. Cover and cook on low for 6-8 hours or until beef is tender and easily shreds with a fork. Once beef is cooked, shred it using two forks and mix it well with the BBQ sauce. Preheat oven to 375F 190C. On a large baking sheet, spread out a layer of tortilla chips. Top the chips with the shredded BBQ beef, then sprinkle shredded cheddar cheese over the beef. Add diced tomatoes and sliced jalapenos on top. Bake in the preheated oven for 10-15 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle chopped cilantro over the nachos. Serve hot with sour cream and guacamole on the side.