Shredded Beef Nachos
Turn your nacho game up a notch with these irresistible Shredded Beef Nachos, the ultimate crowd-pleaser for game days, parties, or a casual family dinner! Tender, slow-cooked beef chuck roast is seasoned with a blend of spices, seared to perfection, and braised until it’s fall-apart tender, creating a savory, juicy filling that elevates classic nachos to gourmet status. Layered over crisp tortilla chips and smothered with a duo of melted cheddar and Monterey Jack cheeses, these nachos are loaded with black beans, pickled jalapeños, and vibrant fresh toppings like diced tomatoes, red onions, guacamole, and a dollop of creamy sour cream. Finished with a sprinkle of cilantro and a squeeze of lime, this recipe delivers bold, multi-layered flavors in every crunchy, cheesy bite. Whether you're hosting friends or indulging in a Friday night treat, these loaded nachos are guaranteed to impress.
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Recipe Information
Ingredients
- 2 lbs Beef chuck roast
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 cup Beef broth
- 12 oz Tortilla chips
- 2 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 1 cup Black beans (drained and rinsed)
- 0.5 cup Pickled jalapeños (optional)
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 1 cup Diced tomatoes
- 0.5 cup Diced red onions
- 0.25 cup Fresh cilantro (optional, chopped)
- 2 whole Lime wedges
Instructions
Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, and paprika.
Heat the olive oil over medium-high heat in a large skillet or Dutch oven. Sear the seasoned beef on both sides until browned, about 3-4 minutes per side.
Transfer the seared beef to a slow cooker and pour in the beef broth. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreds with a fork.
Shred the beef using two forks, discarding any excess fat. Keep the beef warm.
Preheat your oven to 375°F (190°C).
Spread the tortilla chips evenly on a large baking sheet or oven-safe platter.
Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the chips.
Top with shredded beef, black beans, and pickled jalapeños (if using).
Sprinkle the remaining cheese on top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is fully melted and bubbly.
Remove the nachos from the oven and let them cool slightly before adding the fresh toppings.
Top the nachos with diced tomatoes, red onions, guacamole, sour cream, and a sprinkle of chopped cilantro.
Serve immediately with fresh lime wedges on the side for squeezing over the nachos.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 30.7 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 3.9 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 592 mg | 46% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
