Slow Cooker Shredded Beef Nachos

This is shredded beef nachos dish is a great meal to serve to a crowd. Cook the beef in the slow cooker well ahead of time, then put the whole thing together just before your guests arrive.

It’s perfect for movie or football night, or any occasion where you want maximum taste and minimum fuss.

Serves 8-12


  • 2 tsp chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, crushed
  • 1.5kg piece round or chuck steak
  • 1 cup (250ml) chicken stock
  • 2 tsp olive oil
  • 1 small onion, finely diced
  • 2 x 175g bags corn chips
  • 2 cups (160g) grated tasty cheese
  • 1 cup (250g) sour cream

For guacamole:

  • 2 medium avocadoes
  • 1 large lime, juiced

For salsa:

  • 3 medium tomatoes, diced
  • 1/2 medium red onion, diced
  • 1/2 clove garlic, finely diced
  • 1 tbsp olive oil
  • 2 tbsp coriander, chopped


Combine spices in a small bowl.  Rub crushed garlic all over beef and then rub in spice mixture. Place in slow cooker, pour over stock and cook on high for 4-6 hours or low for 6-8 hours.

When beef is tender and the meat is falling apart, remove from slow cooker. Shred the meat using two forks.

Heat oil in a non-stick frypan and cook onion for 2 minutes. Add beef – you may not need all of it – and stir to heat through. Pour over 1 cup of the leftover cooking liquid and cook for a further 2 minutes.

To make a simple guacamole, mash avocadoes together with lime juice and season well. For the salsa, combine all ingredients and season well.

Preheat oven to 220°C (200°C fan-forced). On a large baking tray lined with baking paper, layer half the corn chips. Sprinkle with half the cheese and top with half the beef. Repeat with remaining ingredients. Bake for 10 minutes until the cheese is melted.

Transfer to serving platter. Top with guacamole, salsa and sour cream.

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Serving Suggestions


  • Halve the chilli quantities if your kids are sensitive to spice. Alternatively, use a store-bought packet of taco seasoning in place of the spice mix.
  • This recipe makes a lot of beef, so use the leftovers in place of mince in tacos, bolognaise or chilli con carne.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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