Celebrate the long weekend with these shredded beef nachos. Slow cook your way into a plate of deliciousness! Be sure to visit our Weekly Ad to get your discount on beef and make the most of your Memorial Day!
Watch the full recipe video here.
1 can (14 ounces) beef broth
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 (3- to 4-pound) boneless bottom round beef roast
1 tablespoon steak seasoning
In medium bowl, stir broth, Worcestershire, mustard and hot sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.
Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.
Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.
Approximate nutritional values per serving: 286 Calories, 85g Fat (4g Saturated), 117mg Cholesterol, 485mg Sodium, 1g Carbohydrates, 0g Fiber, 42g Protein