Crock Pot Beef Nachos

This Crock Pot Beef Nachos recipe is a bold and crowd-pleasing dish, which includes chuck roast and avocado pico de gallo. It’s the perfect party appetizer, ready in about 6 hours and 15 minutes.

Crock Pot Beef Nachos Ingredients

For the Beef:

• 2 lbs. chuck roast, trimmed
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and diced

Spice Rub:

• 2 tsp chili powder
• 1 tsp cumin
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp cayenne pepper
• ½ tsp salt
• ½ tsp black pepper

For the Avocado Pico de Gallo:

• 3 large avocados, pitted and diced
• 3 Roma tomatoes, seeded and diced
• ⅓ cup diced purple onion
• 1 jalapeño, seeded and diced
• 2 tbsp chopped cilantro
• 1 tbsp lime juice (about ½ a lime)
• ¼ tsp salt

For the Nachos:

• Tortilla chips
• Sour cream
• 1 cup shredded cheddar cheese

How To Make Crock Pot Beef Nachos

1. Season the beef: In a small bowl, combine all spice rub ingredients. Rub generously all over the chuck roast.
2. Load the slow cooker: Place the seasoned beef in the bottom of your slow cooker. Top with diced onions, bell peppers, and jalapeño.
3. Slow cook the beef: Cover and cook on LOW for 6–8 hours until the beef is fall-apart tender.
4. Make the avocado pico: In a separate bowl, combine diced avocado, tomatoes, purple onion, jalapeño, cilantro, lime juice, and salt. Gently mix and refrigerate until ready to use.
5. Shred the beef: Once the meat is tender, use two forks to shred it inside the slow cooker.
6. Assemble the nachos: Place tortilla chips on a serving plate. Top with shredded beef, cheddar cheese, avocado pico, and sour cream.
7. Optional: Place nachos under the broiler for 1–2 minutes to melt the cheese.

Recipe Tips

• What cut of beef is best for nachos?
  Chuck roast is ideal for shredding after long, slow cooking.
• Can I make this spicier?
  Add more cayenne or leave jalapeño seeds in for extra heat.
• Can I prep the pico de gallo ahead of time?
  Yes, make it a few hours ahead and keep it refrigerated.
• What cheese works best?
  Sharp cheddar or a Mexican blend melts well and adds flavor.
• How to keep nachos from getting soggy:
  Add wet toppings like pico and sour cream just before serving.

What To Serve With Beef Nachos

These nachos are a complete appetizer, but you can serve them with:

• Refried beans
• Guacamole
• Mexican rice
• Corn salsa
• Margaritas or iced tea

How To Store Beef Nachos

Refrigerate: Store the shredded beef separately in an airtight container for up to 4 days. Pico de gallo is best fresh but can be refrigerated for 1–2 days.

Freeze: Freeze the shredded beef for up to 2 months. Thaw and reheat before assembling nachos.

Beef Nachos Nutrition Facts

• Calories: 411 kcal
• Carbohydrates: 13g
• Protein: 28g
• Fat: 29g
• Saturated Fat: 10g
• Cholesterol: 92mg
• Sodium: 420mg
• Potassium: 969mg
• Fiber: 7g
• Sugar: 4g
• Vitamin A: 1277 IU
• Vitamin C: 68mg
• Calcium: 146mg
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use leftover roast for this recipe?
Yes, just reheat the beef and skip the slow cooking step.

How to reheat shredded beef for nachos?
Warm in a skillet or microwave with a splash of broth or water.

Can I use store-bought pico de gallo?
Absolutely. It’s a quick shortcut if you’re short on time.

Can I use a different protein?
Yes, pulled pork or shredded chicken also work well.

What kind of chips are best?
Thick, restaurant-style tortilla chips hold up best to toppings.

Try More Recipes:

• Crock Pot Beef Nacho Dip
• Crock Pot Beef Minestrone Soup
• Crock Pot Beef Mechado