Ingredients with Measurements:
- 1 lb. beef chuck roast
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup water
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapenos
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- Sour cream and guacamole for serving
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
2. Rub the spice mixture all over the beef chuck roast.
3. Place the beef in a slow cooker and add water.
4. Cover and cook on low for 8 hours or until the beef is tender and can be easily shredded with a fork.
5. Preheat the oven to 350°F.
6. Spread the tortilla chips in a single layer on a large baking sheet.
7. Sprinkle shredded cheddar cheese over the chips.
8. Top with shredded beef, diced tomatoes, sliced jalapenos, and sliced black olives.
9. Bake for 10-15 minutes or until the cheese is melted and bubbly.
10. Remove from the oven and sprinkle with chopped cilantro.
11. Serve with sour cream and guacamole.
Time:
Preparation time: 10 minutes
Cooking time: 8 hours in the slow cooker, 10-15 minutes in the oven
Temperature:
Slow cooker on low for 8 hours, oven at 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 25g
Protein: 25g
Sodium: 800mg
Sugar: 2g
Substitutions for ingredients:
- Beef chuck roast can be substituted with pork shoulder or chicken thighs.
- Cheddar cheese can be substituted with Monterey Jack or Pepper Jack cheese.
- Diced tomatoes can be substituted with salsa.
Variations:
- Add black beans or refried beans to the nachos.
- Use different types of cheese or mix them up.
- Top with sliced avocado or guacamole.
- Add a dollop of hot sauce for extra heat.
Tips and tricks:
- Use a slow cooker liner for easy cleanup.
- Shred the beef with two forks for a quicker process.
- Make sure to spread the toppings evenly over the chips for even cooking.
Storage instructions:
Store any leftover shredded beef and toppings in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shredded beef and toppings in the microwave or oven until heated through.
Presentation ideas:
Serve the nachos on a large platter or individual plates.
Garnishes:
Garnish with chopped cilantro, sliced jalapenos, or a squeeze of lime juice.
Pairings:
Serve with a cold beer or margarita.
Suggested side dishes:
Serve with a side of Mexican rice or a simple green salad.
Troubleshooting advice:
- If the cheese is not melted enough, place the nachos under the broiler for a minute or two.
- If the beef is tough, cook it for a longer time in the slow cooker.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F for food safety.
Food history:
Nachos originated in Mexico in the 1940s and were created by Ignacio "Nacho" Anaya.
Flavor profiles:
Savory, spicy, cheesy, and tangy.
Serving suggestions:
Serve as an appetizer or main dish for a casual gathering or game day party.
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Region: Mexican