Can you freeze the shredded beef once it's cooked?

You can easily freeze leftover cooked shredded beef. The key to good results on the other end of freezing is packaging it very well (to avoid air exposure) and warming it slowly. Make sure the meat has cooled completely, then place it and any juices left in the cooker into a freezer bag. When you're ready to use your frozen cooked beef, thaw completely in the fridge and warm over low heat on the stovetop, in the crockpot, or in the microwave.

What other meats can I use for nachos?

We have full directions for Chicken Nachos and Ground Beef Nachos . You can also use our Carnitas as well!

What meat can I use in place of beef?

A pork butt (aka Boston Butt) works. Here's how to use it... How to Substitute a Pork Butt (Slow Cooker Version): If you want to use a 3 lb pork butt (often called Boston Butt) instead of a chuck roast, here's how. Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.Cover and cook the seasoned roast, salsa, and broth on Low for 7 to 9 hours or on High for 4 to 5 hours. Follow Steps 3-5. How to Substitute a Pork Butt (Instant Pot Version): If you want to use a 3 lb pork butt (often called Boston Butt) instead of a chuck roast, here's how. Cut up the pork into four equal pieces and season it with the taco seasoning. Add the seasoned roast, salsa, and broth to the pot. Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure. Follow Steps 3 and 4.

I have a picky eater. Will they like this recipe?

Stick to simple and kid-friendly options like shredded cheese, sour cream, and mild salsa. You can also set up a “nacho bar” with a variety of toppings so everyone can customize their plate to their liking.

Do the nachos get soggy?

To prevent soggy nachos, be sure to drain excess liquid from the meat or any wet toppings, like diced tomatoes. Also, this meal is best served immediately. The longer it sits out, the chips will absorb moisture.

Can I reheat the nachos?

Yes, but reheating nachos can be tricky. For the best results, reheat them in the oven at 350°F until the chips crisp up and the cheese melts again. Avoid microwaving, as this will make the chips soggy. Alternatively, deconstruct leftovers and use the toppings in other dishes, like a burrito bowl or taco salad.

Shredded Beef Nachos (Perfect for Game Day!)

Name: Shredded Beef Nachos
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 1 (2 ½ – 3 pound) boneless beef chuck roast (sub: boneless pork shoulder roast–see cooking notes); 2 (1 ounce) taco seasoning packets (or 6-8 tablespoons homemade taco seasoning); 1 cup salsa (recommend: medium); ½ cup low sodium beef broth (sub: chicken stock); 4 cups shredded cheddar cheese; 1 (13 ounce) bag of tortilla chips; Optional toppings: diced avocado, salsa, chopped tomatoes, sour cream, shredded lettuce, guacamole, black olives, jalapeños, etc.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Shredded Beef Nachos

A winner “game day” meal or a family weeknight dinner! With just a few simple ingredients, you can make a batch of flavorful shredded beef in the crockpot or Instant Pot to use on these amazing nachos.

Yield: 8 servings 1x

Prep: 10 minutesCook: 8 hoursTotal: 8 hours 10 minutes

Scale:

Ingredients

1 (2 1/2 – 3 pound) boneless beef chuck roast (sub: boneless pork shoulder roast–see cooking notes)
2 (1 ounce) taco seasoning packets (or 6–8 tablespoons homemade taco seasoning)
1 cup salsa (recommend: medium)
1/2 cup low sodium beef broth (sub: chicken stock)
4 cups shredded cheddar cheese
1 (13 ounce) bag of tortilla chips
Optional toppings: diced avocado, salsa, chopped tomatoes, sour cream, shredded lettuce, guacamole, black olives, jalapeños, etc.

Cook Mode Prevent your screen from going dark

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

If making this in the Instant Pot, cut the roast into 2×2 inch pieces. If making in the slow cooker, leave the roast whole. Place the roast in the slow cooker or Instant Pot and rub the taco seasoning over all sides of the meat. Top with the salsa and beef stock.
Cover and cook using one of these methods:
1. Slow Cooker (whole roast): Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.
2. Instant Pot (2×2 inch pieces): Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
Use tongs to transfer the beef to a cutting board. Discard most of the liquid in the cooker, leaving about 2 tablespoons. Using two forks, shred the meat and return it to the remaining juices to keep moist.
Preheat the broiler. Meanwhile, cover two rimmed sheet pans with foil or parchment paper (or just use one pan and transfer nachos to a serving platter in between batches). Cover each pan with a single layer of tortilla chips. Top the chips evenly with shredded beef and shredded cheddar. Broil the nachos, one pan at a time, for 2-3 minutes, until cheese has melted (watch closely!).
Top with your favorite Mexican toppings and serve immediately.

Freeze For Later: Label a gallon-sized freezer bag. If making this in the Instant Pot, cut the roast into 2×2 inch pieces. Rub the taco seasoning all over the sides of the roast and place in the bag. Add the salsa and broth. Seal, squeezing out any excess air, and freeze. (Note: If you want to cook this from frozen in the Instant Pot, place the bag in a round container in the freezer until frozen and then remove.)

Prepare From Frozen: Note: Have a bag of tortilla chips and your favorite Mexican toppings on hand to complete this meal.

Two options for cooking:

Cook after meat is thawed in either cooker: Thaw completely and follow Steps 2-4.
From frozen in the Instant Pot: Do not thaw. Place the frozen meal in the Instant Pot and Saute for 5-10 minutes to release some liquid. Then, follow steps 2-4. (The frozen meat will cook in about the same amount of time as fresh.)

Notes/Tips

Gluten-Free Version: If you buy taco packets at the store, be sure to buy a gluten-free brand. For the tortilla chips, double check that they are gluten-free or try Siete brand (grain-free chips).

Dairy-Free Version: Omit the cheese and sour cream. I usually top mine generously with guacamole after it comes out of the oven to lend richness.

Ideas for How to Use Your Shredded Beef: Use the shredded beef in a Taco Bar or in Baked Nachos. Or, split the shredded beef up in small portions for a freezer meal that is great for 1-2 people.

Want more spice? Add more salsa and taco seasoning at the beginning. You can also stir in some salsa to the shredded meat at the end.

Where We Get Our Beef: We both have been getting our grass-fed, grass-finished beef from ButcherBox for years. Read Rachel’s honest review of this meat subscription service and find their latest deal here.

Cuisine: Mexican Method: Slow Cooker

Find it online: https://thrivinghomeblog.com/shredded-beef-nachos/