Recipes

Sweet and Spicy Beef Nachos

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This slow-cooker beef is perfect for nachos, tacos, burritos, or even Mexican lasagna; so be creative. Made with Musselman’s Apple Butter.

Prep Time

20 min
Cook Time

5 hrs, 5 min
Total Time

5 hrs, 25 min
Servings

10
Difficulty

Easy

Ingredients

Slow Cooker Beef

¾ cup MUSSELMAN’S^® Apple Butter
1 10-ounce can red enchilada sauce
2 pounds beef chuck roast
1 onion, sliced
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon crushed red pepper

Can be made ahead and refrigerated. Make extra and use for other Mexican dishes.

For a quick and easy substitute; cook ground beef in a skillet. Add onions, garlic, salt and red pepper. Add in enchilada sauce and apple butter. Cook until heated through.

Nachos

1 bag tortilla chips
3 cups "Mexican style" cheese, shredded
1 cup salsa
1 ripe avocado, chopped
1 tomato, chopped
1/4 cup black olives, sliced
1/4 cup cilantro, chopped
1/4 cup green onion, chopped
1/2 cup sour cream

Directions

For Slow Cooker Beef:

Step 1
Pour the enchilada sauce and the apple butter in a medium slow cooker. Place the beef roast in the sauce.
Step 2
Add in the sliced onions, garlic, salt and red pepper over the beef.
Step 3
Cover and turn the slow cooker on high for 4 to 5 hours, until the beef is falling apart.
Step 4
Using two forks, shred the beef into the sauce, and leave on warm until ready to serve.

For Nachos:

Step 1
Preheat the oven to 350°F.
Step 2
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.
Step 3
Scoop the beef over the chips, and sprinkle the remaining cheese.
Step 4
Top with any or all of the additional toppings and serve immediately.