How to Video
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
- 3 pounds boneless beef chuck roast (sub: boneless pork shoulder roast--see cooking notes)
- 7 tablesooons taco seasoning (sub: taco seasoning packets )
- 1 cup salsa (recommend: medium)
- 1/2 cup low-sodium beef broth (sub: chicken stock)
- 4 cups shredded cheddar cheese
- 1 bag tortilla chips (about 13 ounces)
- Optional Toppings for Serving: diced avocado, salsa, chopped tomatoes, sour cream, shredded lettuce, guacamole, black olives, jalapeños, etc.
Instructions
- Prep Beef: If making this in the Instant Pot, cut the roast into 2x2 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.
- Cook Beef: 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 (2x2 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.
- Shred Beef: 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.
- Make Nachos: 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!).
- Serve: Top with your favorite Mexican toppings and serve immediately.
Freezer Instructions
Freeze For Later: Label a gallon-sized freezer bag. If making this in the Instant Pot, cut the roast into 2x2 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:
- Option 1 (thawed): Thaw completely and follow Steps 2-4.
- Option 2 (from frozen): 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.
Nutrition
Serving: 1 serving with only chips, beef, and cheese | Calories: 732 kcal (37%) | Carbohydrates: 30 g (10%) | Protein: 49 g (98%) | Fat: 47 g (72%) | Cholesterol: 174 mg (58%) | Sodium: 946 mg (41%) | Fiber: 3 g (13%) | Sugar: 2 g (2%)
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