[DRAFT]
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
Ingredients
- 1½ pounds (approximately) beef chuck roast
- 3 cups CHI-CHI’S® Salsa
- 12 CHI-CHI’S® soft taco-size tortillas
- Canola oil for shallow frying
- ¼ cup diced red onions
- 1 avocado, sliced
- ½ cup cilantro sprigs
- CHI-CHI’S® sliced jalapenos wheels, to serve
- Lime wedges, to serve
Instructions
- 1. In slow cooker, place roast. Add salsa. Cover. Cook 4 to 6 hours on high or until beef is very tender and pulls apart easily with forks. Reserve salsa mixture in slow cooker. Shred beef. Return to slow cooker. 2. Cut tortillas into quarters. In large, deep skillet, heat oil over medium-high heat. Cook in batches in hot oil 1 to 2 minutes or until golden brown. Remove to paper towel to drain. 3. Top each tortilla triangle with beef, red onions, avocado and cilantro. Serve with jalapeno wheels and lime wedges if desired.
Reviews
I was looking for an easy busy day recipe. I got store bought solid tortilla chips that could handle lots of toppings. Tossed the beef in the crock with the salsa in the morning. At the end of the day assembled the nachos with my choice of toppings within minutes. Put cheese on top and broiled for 5min. The result was awesome for the simplicity of this recipe. Will definitely make this again!