Beef Nachos with Slow Cooker Chili Con Carne

Ingredients

For 10 servings

• 1 item For the Slow Cooker Chili Con Carne:
• 1 pound 2-2 1/2 lbs. beef chuck roast
• 15 ounce 15 oz. can (jar) red enchilada sauce
• 1 cup 3/4 cup Musselman's Apple Butter
• 1 item 1 onion, sliced
• 3 item 3 garlic cloves, minced
• 1 teaspoon 1 tsp. salt
• 1 teaspoon 1/2 tsp. crushed red pepper
• 1 item Slow Cooker Chili Con Carne
• 1 pound 1 lb. bag tortilla chips
• 3 cup 3 cups shredded "Mexican style" cheese blend
• 1 cup 1 cup salsa
• 1 item 1 ripe avocado chopped
• 1 item 1 tomato, chopped
• 1 cup 1/4 cup sliced black olives
• 1 cup 1/4 cup chopped cilantro
• 1 cup 1/4 cup chopped green onion
• 1 cup 1/2 cup sour cream

Equipment

Large pot

How to make it

1. 1

   Prepare for the slow cooker chili con carne, s. beef chuck roast, red enchilada sauce, musselman's apple butter, onion, arlic cloves, salt, red pepper, slow cooker chili con carne, tortilla chips, "mexican style" cheese blend, salsa, avocado, tomato, black olives, cilantro, green onion, and sour cream as listed.

2. 2

   Heat a large pot and cook onion, red pepper, and green onion until softened.

3. 3

   Add for the slow cooker chili con carne, s. beef chuck roast, red enchilada sauce, arlic cloves, slow cooker chili con carne, tortilla chips, "mexican style" cheese blend, salsa, avocado, tomato, black olives, and cilantro, followed by salt and musselman's apple butter, and sour cream; bring to a gentle simmer.

4. 4

   Cook until the vegetables and proteins are tender and the flavors have blended, stirring as needed.

5. 5

   Cook whole cuts to at least 145°F, then rest for 3 minutes.