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Sweet and Spicy Beef Nachos

Rated as 5 out of 5 Stars
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"Beef roast is slow cooked in a sweet and spicy sauce, then shredded and piled on tortilla chips with shredded cheese and your favorite toppings for this hearty, crowd-pleasing snack."
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Ingredients

5 h servings 646 cals
Original recipe yields 10 servings

Directions

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  1. 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.
  2. Using two forks, shred the beef roast into the sauce, and leave on warm until ready to serve.
  3. 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.
  4. 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 646 calories; 39.7 g fat; 50.4 g carbohydrates; 25.6 g protein; 85 mg cholesterol; 1064 mg sodium. Full nutrition

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