Slow-Cooker Beef Nachos
- 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
- 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 350u0b0. 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.
boneless beef rump roast, salt, vegetable oil, banana pepper, beef broth, garlic, tortilla chips, black beans, tomatoes, onion, cheese, cilantro
Taken from www.myrecipes.com/recipe/slow-cooker-beef-nachos (may not work)