Perpect Slow Cooker Nachos

Perpect Slow Cooker Nachos. These nachos disappear swiftly every time I make them! You can also serve the beef, from the slow cooker, in slider sized buns and sandwich toppings if you want an even heartier meal.

Makes 6 Servings

Total Cooking Time: 35 minutes + 8 hours slow cooker time

Perpect Slow Cooker Nachos


  • 1 x 3-pounds beef rump roast, boneless
  • Salt, kosher, as desired
  • Pepper, ground, as desired
  • 1 tbsp. of oil, vegetable
  • 1 x 12-ounce jar of banana pepper rings, mild
  • 1 x 15-ounce can of broth, beef
  • 3 minced cloves of garlic
  • Tortilla chips
  • 1 x 15-ounce can of rinsed black beans
  • For topping: chopped onions, tomatoes, Monterey Jack cheese shreds, sour cream, avocado, cilantro, etc.



  1. Season the roast using kosher salt and ground pepper. Brown each side of roast in large skillet in oil on high heat.
  2. Place in large slow cooker. Add the garlic, pepper rings and beef broth. Cover. Cook on the LOW setting for eight hours, till meat easily shreds.
  1. Transfer meat to cutting board and reserve the liquid in the slow cooker. Shred the roast and return to the slow cooker. Set on LOW to keep the meat warm.
  1. Preheat the oven to 350F. Place the tortilla chips on cookie sheet. Top with black beans, shredded beef, cheese, tomatoes and onion. Bake for 10 minutes and serve.
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