Shredded Beef Nachos

Since nachos are such a family-friendly dinner idea, they’re the perfect recipe to add to your regular meal planning rotation. But did you know you can prep the ingredients for your nachos ahead of time? With the help of this recipe for freezer friendly shredded beef nachos, you can get your dinner ready in advance and store it in the freezer until you’re ready to start cooking.

After that, use your Instant Pot or slow cooker to prep your meat and serve up this delicious Mexican meal to your family.Nachos are my number one comfort food. Consider offering a nacho bar at your next party or game day by setting out toppings and allowing guests to assemble their own. In addition to the cheeses and chopped veggies, you could offer this shredded beef, our Zippy Shredded Chicken, and one of my favorites, the filling of our Black Bean and Corn Enchiladas.

Shredded Beef Nachos Recipe

Ingredients:

• 2 pounds boneless beef chuck roast
• 4 tablespoons taco seasoning
• 1 cup salsa
• 1/2 cup beef broth

For day of serving:

• tortilla chips
• shredded cheese
• choice of nacho fixings

Assembly Instructions:

1. Place the chuck roast in a large resealable freezer bag and rub both sides with taco seasoning.
2. Add the salsa and beef broth to the bag.
3. Squeeze the bag to mix up the ingredients, then remove excess air from the bag, and seal it.
4. Place the nacho beef ingredients in the freezer until you’re ready to cook your meat.

Cooking instructions:

1. Transfer the beef ingredients to the refrigerator to thaw overnight.
2. To prepare the beef in the Instant Pot, place the contents of the bag in the pot. Put the lid on the pressure cooker and seal the vent, then set to cook on high pressure for 30 minutes. Allow the pot to naturally release for 10 minutes, then do a quick release to remove excess pressure.
3. To prepare the beef in the slow cooker, place the contents of the bag in the bowl of the Crockpot. Set to cook on low for 7 to 8 hours or high for 4 to 5 hours.
4. When the meat is cooked through, remove it from the appliance and shred it.
5. Serve over the top of tortilla chips and top with cheese and other toppings. Place in the oven at 375° or 400° until the cheese is melted.

Slow Cooker Shredded Beef Recipe Ideas

This flavorful shredded beef is perfect for making nachos! But there are so many other ways you can use your Mexican roast. Try these recipe ideas as you’re making your meal plan to create a variety of different dinners with one main course.

• Tacos. In addition to using your shredded beef for nachos, you can also make tacos. After shredding the beef, fill hard or soft taco shells with the meat and add your favorite toppings.
• Quesadillas. Use your shredded beef to make a batch of cheese quesadillas for lunch or dinner. Spread the shredded meat over one side of a flour tortilla and top the meat with cheese, then add a second tortilla on top. Grill both sides of the tortillas to create a crispy, cheesy beef quesadilla.
• Burritos. Grab some flour tortillas to create a batch of burritos for dinner using your shredded beef. Spread the beef along the center of the tortilla, then add some cheese and beans. Roll it up and enjoy!

What to Serve with Shredded Beef Nachos?

Our favorite part about making nachos for dinner is that you can customize each dish! With the help of a few delicious toppings, everyone in your family can create their own nachos to enjoy. Try serving your shredded Mexican beef with some of these toppings so everyone in your family has something the love to top their nachos.

• Diced tomatoes
• Chopped bell peppers
• Jalapeño slices or pickled jalapeños
• Diced avocado
• Chopped onion
• Black olives
• Diced dill pickles
• Sliced banana peppers
• Black beans
• Refried beans
• Sour cream
• Salsa
• Fresh cilantro
• Pico de gallo
• Guacamole

How Do You Store Shredded Beef Nachos?

To keep your nachos from getting soggy, it’s best to store all your nacho ingredients separately until you’re ready to serve them.

Leftover beef can be placed in an airtight container and kept in the refrigerator or freezer. When stored in the refrigerator, it will stay good for up to four days. And if you store the meat in the freezer after it’s been cooked, it will be good for up to three months.

To reheat your leftover beef, cook it in the microwave in 30 second intervals or in a 350 degree oven for around 10 minutes.

How Do You Keep Nachos from Getting Soggy?

There’s nothing worse than biting into soggy nachos! Luckily, it’s easy to keep your nachos crispy if you take one simple step while you’re preparing them – bake the nachos in the oven.

To get nice and crispy nachos every time, spread the tortilla chips in an even layer on a baking sheet. Add your meat and cheese to the top of the chips and place them in the oven at 400 degrees for around 10 minutes. Or heat the nachos under the broiler for three to five minutes.

After the cheese is melted, remove the nachos from the oven and add the rest of your toppings. Eat immediately.

Print

Shredded Beef Nachos

Prep Time

5 mins

 

Course: Appetizer, Lunch, Main Course

Servings: 8

Ingredients

• 2 lbs. boneless beef chuck roast
• 4 Tbsp. taco seasoning
• 1 cup salsa
• 1/2 cup beef broth

For day of serving:

• tortilla chips
• shredded cheese
• choice of nacho fixings see Notes

Instructions

Assembly Instructions:

1. Place the chuck roast in a large resealable freezer bag and rub both sides with the taco seasoning.

2. Add the salsa and beef broth to the bag.

3. Squeeze the bag to mix up the ingredients, then remove excess air, seal, and freeze.

Instant Pot Cooking Instructions:

1. Thaw.

2. Place the contents of the bag in the pot. Put the lid on the pressure cooker and seal the vent, then set to cook on high pressure for 30 minutes. Allow the pot to naturally release for 10 minutes, then do a quick release to remove excess pressure.

3. When the meat is cooked through, remove and shred.

4. Serve over the top of tortilla chips and top with cheese and other toppings. Bake in the oven on a baking sheet to melt the cheese.

Slow Cooker Instructions:

1. Thaw.

2. Place the contents of the bag in the bowl of the Crockpot. Cook on low for 7 to 8 hours or high for 4 to 5 hours.

3. Remove the meat and shred.

4. Serve over the top of tortilla chips and top with cheese and other toppings. Bake to melt the cheese.

Recipe Notes

Nacho Topping suggestions:

• shredded cheese (Tex Mex blend, cheddar, or jalapeño jack)
• diced tomatoes
• diced green or purple onions
• diced red pepper
• sliced black olives
• sliced jalapeños or pickled jalapeños
• diced pickled
• sliced banana peppers
• salsa, sour cream, and/or guacamole for serving