Sweet And Spicy Beef Nachos

Ingredients

• Servings: 10
• slow cooker chili con carne:
• 1 (15 ounce) can red enchilada sauce
• 3/4 cup musselman's® apple butter
• 1 (2 pound) beef chuck roast
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• nachos:
• 1 (16 ounce) package tortilla chips
• 3 cups shredded mexican-style cheese blend
• optional toppings:
• 1 cup salsa
• 1 medium ripe avocado, chopped
• 1 medium tomato, chopped
• 1/4 cup black olives, sliced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, chopped
• 1/2 cup sour cream

Recipe

Cook Time: 5 hrs

Ready Time: 5 hrs


• pour the enchilada sauce and apple butter in a crock-pot. place the beef roast in it, followed by sliced onions, garlic, salt and red pepper. cover and turn the crock-pot on high for 4 to 5 hours, until the beef is falling apart.
• using two forks, shred the beef roast into the sauce, and leave on warm until ready to serve.
• for the beef nachos: preheat the oven to 350 degrees f. arrange the tortilla chips on a large rimmed baking sheet. sprinkle half the cheese over the top and bake for 3 to 5 minutes to melt the cheese.
• scoop the chili con carne over the chips, and sprinkle the remaining cheese over the hot beef. top with any additional toppings and serve immediately.