Ingredients
Prep
- 2 1/2 lb beef chuck roast
- 1 C frozen chopped onions
- 1 T minced garlic
- 3 T apple cider vinegar
- 3 T chili powder
- 2 t cumin
- salt and pepper to taste
On Cooking Day
- 1/2 C beef broth
- 15 oz can pinto beans
- 1 bag tortilla chips
- 3 C shredded Mexican cheese
- 1/4 C fresh chopped cilantro
- 2 avocados
Instructions
To Assemble
- Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
- Add prepped ingredients and beef broth to slow cooker. Cook on low for 8-10 hours.
- During last 15 minutes, shred beef. Drain pinto beans and add to beef mixture.
- Put tortilla chips in sheet pan. Add cheese, then add beef mixture on top (drain first) and cilantro.
- Bake at 350 for 15 minutes, or until cheese is melted.
- Slice avocado and serve with nachos.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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