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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.
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.
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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:
- Slow Cooker (whole roast): Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.
- 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.
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.
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.
Find it online: https://thrivinghomeblog.com/shredded-beef-nachos/