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Loaded Nacho Beef
Rachel Kim

Loaded Nacho Beef

Seasoned beef and beans stay hot in the crock while chips remain safely crisp in their own bowl. This is the nacho strategy for a long game: guests ladle on the meat, then add cool toppings themselves. Drained tomatoes and a modest amount of broth keep the mixture spoonable rather than soupy.
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Prep Time 22 minutes
Cook Time 3 hours
Total Time 3 hours 22 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • 2 lb lean ground beef
  • 1 small yellow onion chopped
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 2 cans 15 oz each pinto beans, rinsed and drained
  • 1 can 10 oz diced tomatoes with green chiles, drained
  • 1 cup low-sodium beef broth
  • 2 cups shredded cheddar
  • Tortilla chips and desired cold toppings for serving

Method
 

  1. Brown the beef and onion in a skillet over medium-high heat and drain well.
  2. Stir in the chili powder, cumin and salt, then transfer the mixture to a 5-quart slow cooker.
  3. Add the beans, drained tomatoes and broth; cover and cook on low for 2 1/2 to 3 hours.
  4. Sprinkle cheddar over the hot mixture, cover for 10 minutes until melted and switch to warm.
  5. Serve over individual plates of tortilla chips with cold toppings added at the table.