Ultimate Cheesy Shredded Beef Nacho Supreme

I've been craving these loaded nachos for a while now. Years ago, there was a local restaurant that would serve these shredded beef nachos as an appetizer. They were so filling, that it would generally feed two of us as a meal, with some to take home. These nachos are a close replica of that restaurant, so delicious, and easy to make. They're perfect for game day too! This is what you'll need for about 6 servings:

Photo byCloset Cooking

Ingredients:

• 2 lbs. chuck roast, trimmed
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and diced
• 1/4 cup water

Spice Rub:

• 2 tsp chili powder
• 1 Tbsp low sodium beef bullion powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Avocado Pico de Gallo:

• 3 large avocados, pitted and diced
• 3 roma tomatoes, seeded and diced
• 1/3 cup diced purple onion
• 1 jalapeño, seeded and diced
• 2 Tbsp chopped cilantro
• 1 Tbsp lime juice, about 1/2 of a lime
• 1/4 tsp salt

For the Nachos:

• 12 oz. Tortilla chips
• Sour cream
• 1 cup Colby Jack cheese, shredded
• Guacamole (Homemade recipe HERE)
• Diced avocado
• Lime wedges
• Pickled or fresh jalapenos, chopped
• Chopped cilantro

For The Beef:

Mix the spice rub ingredients in a small bowl, then generously coat the chuck roast with the mixture. Place the roast in the slow cooker, and layer the diced peppers and onions on top. Pour the water around the sides so it does not wash off the seasonings. Cover and cook on low for 6 to 8 hours.

For The Pico De Gallo:

In a separate bowl, gently mix together the avocado pico de gallo ingredients. Cover and refrigerate until ready to use.

Assembling The Nachos:

Once the beef is tender and falls apart easily, shred it using two forks. Layer tortilla chips on a plate, top with the hot shredded beef, shredded cheese, avocado pico, and sour cream, and cilantro. For extra melted cheese, you can broil the nachos briefly in the oven.

* Notes:

Despite the long ingredient list, this is very easy to make as it's more a "set it and forget it" dinner. However, you are welcome to purchase the pico and guacamole if time or resources doesn't allow for you to make it.