Ingredients
The following ingredients have 4 Servings
- 1 (3-lb.) boneless beef chuck roast, trimmed of fat
- 1 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 garlic cloves, minced
- 3 tablespoons brown sugar
- 10 oz. restaurant-style tortilla chips
- 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
- 3/4 cup sour cream
- 3/4 cup Old El Paso™ Thick 'n Chunky salsa
- 1/4 cup sliced green onions
- 1/4 cup sliced ripe olives
- 2 tablespoons chopped fresh cilantro
Instruction
- Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
- Cover; cook on Low setting for 8 to 9 hours.
- Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
- To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.
