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Sweet and Spicy Beef Nachos

Sweet and Spicy Beef Nachos

  • Cook

    5 h
  • Ready In

    5 h
Musselman's(R) Apple Butter

Musselman's® Apple Butter

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  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.
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