Slow-Cooker Beef Barbacoa Nachos with Queso

Slow-Cooker Beef Barbacoa Nachos with Queso

No need for an oven with these slow-cooker beef barbacoa nachos with queso.
  • 30 Minutes Prep
    4 Hours 40 Minutes Total
  • 8 Servings

Ingredient List

  • 2 1/2 lb boneless beef chuck roast, trimmed of fat and cut into 4 pieces
  • 1 package (0.85 oz) Old El Paso™ beef barbacoa slow cooker seasoning mix
  • 1 cup chopped onions
  • 3 cloves garlic, finely chopped
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 8 cups tortilla chips (8 oz)
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1 cup Old El Paso™ traditional refried beans, heated (from 16-oz can)
  • 12 oz Kraft™ Velveeta™ original cheese product, cut into cubes
  • 3/4 cup Old El Paso™ Thick ‘n Chunky medium salsa
  • Sliced green onions
  • Diced avocado
  • Diced tomato
  • Old El Paso™ pickled jalapeño slices
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Recipe Continues Below

Preparation

  1. Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix Barbacoa ingredients. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Reserve 2 cups shredded beef for nachos. Save remaining for another use.
  2. Heat oven to 400°F. Line large rimmed baking pan with foil.
  3. Spread half of chips evenly in pan. Sprinkle half of the Cheddar cheese over the chips; top with half of the refried beans and half of the barbacoa. Repeat layers. Bake 9 to 10 minutes or until hot and cheese is melted.
  4. Meanwhile, in 2-quart saucepan, heat Queso ingredients over medium-low heat. Cook until melted, stirring occasionally.
  5. Drizzle 1 cup of the queso over nachos. Sprinkle with Toppings. Serve immediately with extra queso on the side.

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