Loaded Slow Cooker Beef Nachos

Loaded Slow Cooker Beef Nachos 4.39/5 (23 votes)

This recipe is really about the beef. You can decide what the ‘carrier’ will be. I chose tortilla chips to create these loaded nachos. And then we used the leftovers and to make fantastic soft tacos for Saturday lunch. So, you choose! You can also throw it in a flour tortilla with rice and beans and make burritos, add a little barbecue sauce and make sandwiches or loaded baked potatoes, or have another round of nachos! The possibilities are endless!  

Loaded Slow Cooker Beef Nachos



  • 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


  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

Serving Size 669g Calories 539 Fat 24 Sat Fat 8 Sodium 1900 Carbs 33 Sugars 3 Fiber 8 Protein 47.


KID NOTE: The kids loved this meal.

VEGETARIAN TIP: Skip the meat and add beans.

GLUTEN MODIFICATIONS: Gluten free as written.


  1. Rachie3879 says:

    Is there a good sub for rump roast? My grocery store didn’t have rump, so I got an eye of round roast, 2.5 lbs and did it low for 8 hrs and it’s super dry. Using the juices and the peppers helps, but for future reference what is the best meat for this?

    • No More To-Go says:

      You could also do ribs and then pull off the meat. Some cuts are dry. I’m sorry it didn’t work out.

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