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Slow-Cooker Beef Nachos

Photo: Laurey W. Glenn; Styling: Caroline M. Cunningham

Yield Makes 6 servings
From the Kitchen of Julie Hutson, Callahan, Florida. "This is surprisingly yummy to have such simple ingredients."


  • 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
  • Tortilla chips
  • 1 (15-oz.) can black beans, rinsed
  • Tomatoes, chopped
  • Onion, finely chopped
  • Shredded Monterey Jack cheese
  • Cilantro, avocado, and sour cream

How to Make It

  1. 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.