January Recipe Swap: Slow-Cooker Beef Nachos

January 6, 2013 | By | Comments (0)

In our community cookbook, we ask readers to submit their best-loved recipes. Here’s a taste of what got the highest raves in the Southern Living test kitchen this month.

Photo by Laurey W. Glenn

Photo by Laurey W. Glenn

WINNER! From the Kitchen of Julie Hutson
Callahan, FL

Perfect as a bowl-game bite, you can also serve Julie Hutson’s Slow-Cooker Beef in slider buns with your favorite sandwich toppings.

Slow-Cooker Beef Nachos

Season 1 (3-lb.) boneless beef rump roast with salt and pepper. Brown all sides of roast in 1 Tbsp. hot oil in a large skillet over high heat. Place in a 6-qt. slow cooker. Add 1 (12-oz.) jar mild banana pepper rings, 1 (15-oz.) can beef broth, and 3 garlic cloves, minced. Cover and cook on Low 8 hours or until meat shreds easily. Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on Low. Preheat oven to 350°. Place tortilla chips on a baking sheet; top with shredded beef, 1 (15-oz.) can black beans, rinsed; chopped tomatoes, finely chopped onion, and shredded Monterey Jack cheese. Bake 10 minutes. Serve with cilantro, avocado, and sour cream

Share Your Recipe! If it wows the Test Kitchen, we’ll feature it in the magazine and send you a SL cookbook: southernliving.com/recipeswap.

Note: All submitted recipes become the property of Southern Living and may be used for any purpose.

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