Photo: Laurey W. Glenn; Styling: Caroline M. Cunningham
From the Kitchen of Julie Hutson, Callahan, Florida. "This is surprisingly yummy to have such simple ingredients."
Makes 6 servings
1 (3-lb.) boneless beef rump roast
Salt and pepper to taste
1 tablespoon vegetable oil
1 (12-oz.) jar mild banana pepper rings
1 (15-oz.) can beef broth
3 garlic cloves, minced
1 (15-oz.) can black beans, rinsed
Onion, finely chopped
Shredded Monterey Jack cheese
Cilantro, avocado, and sour cream
Season roast with salt and pepper. Brown all sides of roast in hot oil in a large skillet over high heat. Place in a 6-qt. slow cooker. Add banana pepper rings, beef broth, and garlic. Cover and cook on LOW 8 hours or until meat shreds easily. Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on LOW. Preheat oven to 350°. Place tortilla chips on a baking sheet; top with shredded beef, black beans, tomatoes, onion, and cheese. Bake 10 minutes. Serve with cilantro, avocado, and sour cream.