We all love nachos–they are the quintessential football food. I decided to take the big ol’ plate of nachos and put them into casserole form. Serve this casserole up for all your football watching parties. Oh, and don’t worry because this recipe makes 2 large pans so there will be enough for everyone.
This recipe is sponsored by Orrington Farms. Thanks so much for supporting my blog and its sponsors!
Want to know how to make the perfect shreddable beef for all your favorite Mexican foods (tacos, burritos, salads, enchiladas, nachos, quesadillas, etc.)? I will tell you. And you’re going to be happy, because it is sooooo easy and only takes 2 ingredients plus (hands off) time in the slow cooker.
First you get the right cut of meat. This is an important step. You go to the grocery store and you look in the beef section for “chuck roast” or “chuck eye roast.” If I watch the store ads I can usually get it on sale for $3.99 a pound. Then you cut off any excess pieces of fat on the roast and stick the roast in the bottom of your slow cooker.
Now for all the southwest flavors we all love, you’ll use a packet of Orrington Farms Slow Cookers Southwest Style Chicken Mix. Don’t worry that it says “chicken” on the package it can be used with chicken or pork or beef. Then you’ll mix the seasoning with 1 cup of water and pour the mixture over the beef. Put the lid on the slow cooker and cook all day long (this is the slow cooker I used). Resist the temptation to lift the lid because it lets out all the steam and that’s what is cooking the meat. You’ll know your meat is done when it’s easily shreddable with a fork. This will take about 8-12 hours on low. If it’s not shredding easily it needs more time to cook. How easy was that? I like to shred the meat on a cutting board and then return the meat to the slow cooker and stir it up with all the juices and seasonings.
Now you can totally just serve the meat like this but you can also make it into a Nachos Casserole! In case you want to do the latter, I’m going to give you the recipe. It’s seriously so yummy and addictive.
First, you’ll dump chips in the bottom of a pan. I used a glass pan, but it doesn’t really matter what kind you use. Remember we’re making 2 pans of nachos so you’ll divide the bag of chips between 2 pans.
Then you’ll divide the shredded beef between the 2 pans. Make sure every single chip has some meat on it!
For some fun flavors, you’ll scoop a mixture of picante sauce, beans, corn and lime juice on top and then pop it into the oven for 15 minutes (if the meat is cold, longer).
While the nachos are baking you’ll make a creamy cheese sauce. It’s super simple and is made in just 5 minutes. I used a white pepper jack cheese but if you prefer you can always use a sharp cheddar.
As soon as the nachos are done in the oven you’ll drizzle your cheese sauce over the top of the 2 pans. Doesn’t that look sooooo good?
I like to top my nachos with sliced avocados but you can add olives or jalapenos or whatever! It’s all good to me.
Recipe for Shredded Beef Nachos Casserole
Makes 12 servings
For the beef:
2 1/2 lbs chuck beef roast
1 (2.5 oz) packet Orrington Farms SlowCookers Southwest Style Chicken Mix
1 cup water
For the casserole:
1 (15 oz) bag tortilla chips
1 (14.5 oz) can black or pinto beans
1 1/4 cups picante sauce (mild, medium or
hot)
hot)
2 tsp lime juice
1 1/2 cups corn (I used frozen corn but
you can also use drained canned corn)
you can also use drained canned corn)
For the cheese sauce:
2 Tbsp butter
2 Tbsp all purpose flour (if making gluten free use a gluten free flour to thicken)
1/4 tsp salt
1/8 tsp black pepper
1 cup milk
1 cup pepper jack cheese (you could
totally use sharp cheddar if you prefer)
totally use sharp cheddar if you prefer)
Optional Toppings:
Sliced avocados
Olives
Sliced pickled jalapenos
1. Make the beef. You can do this a day
before if you’d like. Cut off excess fat from the beef. Place beef in a slow cooker. In a small bowl whisk
together the water and the seasoning mix. Pour over the beef. Cover the slow
cooker and cook on LOW for 8-12 hours (depends on each slow cooker). The meat
should be very tender and easy to shred. If it’s not, it needs to cook longer.
Shred the meat and stir it back in with all the juices in the slow cooker. You
can use this meat for these nachos or plenty of other recipes! Think salads,
enchiladas, burritos, tacos, etc.
before if you’d like. Cut off excess fat from the beef. Place beef in a slow cooker. In a small bowl whisk
together the water and the seasoning mix. Pour over the beef. Cover the slow
cooker and cook on LOW for 8-12 hours (depends on each slow cooker). The meat
should be very tender and easy to shred. If it’s not, it needs to cook longer.
Shred the meat and stir it back in with all the juices in the slow cooker. You
can use this meat for these nachos or plenty of other recipes! Think salads,
enchiladas, burritos, tacos, etc.
2. Prepare the casserole. Get out two 9×13
inch pans. Divide the chips between the two pans. Spread the chips out evenly.
Drain the can of beans and dump the beans into a medium bowl. Add the picante
sauce, lime juice and corn into the bowl. Stir to combine. Divide the meat that
you made previously over the top of the nachos and then scoop the bean mixture
over the top of the meat.
inch pans. Divide the chips between the two pans. Spread the chips out evenly.
Drain the can of beans and dump the beans into a medium bowl. Add the picante
sauce, lime juice and corn into the bowl. Stir to combine. Divide the meat that
you made previously over the top of the nachos and then scoop the bean mixture
over the top of the meat.
3. Bake the casseroles at 375° F for about 15-20
minutes or until the bean mixture is heated through. While the casserole is
baking prepare a cheese sauce. Melt the butter in a small saucepan over medium
heat. Blend in the flour, salt and pepper. When the mixture is bubbly, quickly
add in the milk. Cook, stirring constantly, until the mixture thickens and bubbles.
Remove from heat and add the cheese, stirring until smooth.
minutes or until the bean mixture is heated through. While the casserole is
baking prepare a cheese sauce. Melt the butter in a small saucepan over medium
heat. Blend in the flour, salt and pepper. When the mixture is bubbly, quickly
add in the milk. Cook, stirring constantly, until the mixture thickens and bubbles.
Remove from heat and add the cheese, stirring until smooth.
4. When the casseroles are baked, drizzle the cheese sauce over the top
evenly.
evenly.
5. Top with desired additional toppings.
6. Serve immediately and enjoy!
P.S. Want some more ideas for Super Bowl food? Check out these other ideas as well!
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I have shredded slow cooker carnitas leftovers, and now I know how to use them! LOVE this nacho idea
Oh that will be perfect, Heather!
That looks so good. I love that the seasoning packet is gluten free! I'll definitely be looking for that next time I shop.
Great idea!
Hell I’m looking for a shredded beef dish