Rating: 5 stars
2 Ratings
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  • 2 Ratings

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

Julie Hutson, Callahan, Florida
Recipe by Southern Living January 2013

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

Recipe Summary test

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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