Salsa Verde Shredded Beef Nachos

Loop & Dash

Perfect for game day or a busy weeknight, these Salsa Verde Shredded Beef Nachos are a crowd pleaser

Servings: servings (as a main course)

Get Recipe Ingredients

Season the roast with salt and pepper. Place in the bowl of a slow cooker and top with the jar of salsa verde. Cook on low for 8-10 hours.
Remove beef from the slow cooker and shred, removing excess fat. Return to the slow cooker and mix with cooking liquid. Taste for seasoning and adjust if necessary.
Preheat the oven to 375℉. Line one large or two smaller baking sheets with parchment paper or aluminum foil. Spread out tortilla chips evenly over the baking sheets. Spoon the shredded beef mixture over the chips. Top with cheese and red onion. Bake for 8-10 minutes until the cheese is melted and bubbly.
Remove from the oven and top with avocado, green onions, and cilantro. Serve with sour cream.

If another cut of beef is on sale, feel free to substitute. Just make sure that you select something that will hold up for the long cooking time in the slow cooker.
To make clean-up a breeze, use a slow cooker liner.
Change up the toppings to your liking.

PREP AHEAD:

Chop vegetables (except avocado) in advance and store in the refrigerator until ready to use.
You can cook the beef up to 4 days in advance. Store in the refrigerator until you’re ready to use. Reheat in the microwave before spooning over the chips to make sure that it is warmed through.

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