We all love nachos--they are the quintessential football food. I decided to take the big ol' plate of nachos and put them into casserole form. Serve this casserole up for all your football watching parties. Oh, and don't worry because this recipe makes 2 large pans so there will be enough for everyone.
Want to know how to make the perfect shreddable beef for all your favorite Mexican foods (tacos, burritos, salads, enchiladas, nachos, quesadillas, etc.)? I will tell you. And you're going to be happy, because it is sooooo easy and only takes 2 ingredients plus (hands off) time in the slow cooker.
First you get the right cut of meat. This is an important step. You go to the grocery store and you look in the beef section for "chuck roast" or "chuck eye roast." If I watch the store ads I can usually get it on sale for $3.99 a pound. Then you cut off any excess pieces of fat on the roast and stick the roast in the bottom of your slow cooker.
Now for all the southwest flavors we all love, you'll use a packet of Orrington Farms Slow Cookers Southwest Style Chicken Mix. Don't worry that it says "chicken" on the package it can be used with chicken or pork or beef. Then you'll mix the seasoning with 1 cup of water and pour the mixture over the beef. Put the lid on the slow cooker and cook all day long (this is the slow cooker I used). Resist the temptation to lift the lid because it lets out all the steam and that's what is cooking the meat. You'll know your meat is done when it's easily shreddable with a fork. This will take about 8-12 hours on low. If it's not shredding easily it needs more time to cook. How easy was that? I like to shred the meat on a cutting board and then return the meat to the slow cooker and stir it up with all the juices and seasonings.
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