INGREDIENTS

• 2-3 lb beef rump roast
• kosher salt and pepper
• 1 tablespoon olive oil
• 12 oz mild banana peppers
• 2 cups beef broth (or water)
• 3 cloves garlic, minced or pressed
• 1/2 bag tortilla chips, not the thin ones
• 14 oz refried beans
• 1 cup Monterey Jack cheese
• 1 cup tomato, chopped
• 1 avocado, diced
• 1/2 cup sour cream
• 1/2 cup cilantro, torn
• 1 cup salsa

DIRECTIONS

1. Season beef with salt and pepper.
2. Heat oil in heavy skillet over medium high heat until it shimmers.
3. Brown beef on all sides and transfer to the slow cooker.
4. Add banana peppers, broth or water, and garlic.
5. Cover and let cook for 7-8 hours on low.
6. Remove the beef from the slow cooker and shred with forks.
7. Preheat oven 350.
8. Line two baking sheets with foil and arrange a single layer of tortilla chips on each.
9. Spread a thin layer of beans on each chip.
10. Top with beef with shredded cheese.
11. Bake for 10 minutes or until cheese is nice and bubbly.
12. Top each nacho with tomatoes, avocado, a dollop of sour cream, and torn cilantro.
13. Serve with salsa.

Nutritional Information