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Categories:
flank steak tomatoes green chilies chili powder garlic onion powder pepper salt black beans tortilla chips Cheddar cheese salsa avocados cilantro sour cream
Viewed: 79 - Published at: 6 years agoIngredients
- 2 pounds Flank Steak
- 14- 1/2 ounces, weight Canned Fire-Roasted Canned Tomatoes
- 4- 1/2 ounces, weight Canned, Diced Green Chilies
- 1 whole Jalapeno, Stem And Seeds Removed, Roughly Chopped
- 4 whole Tomatillos, Husks Removed, Washed And Halved
- 2 Tablespoons Chili Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Pepper
- 2 teaspoons Salt
- 1 can (14 Oz. Size) Black Beans, Drained And Rinsed
- 4 cups Tortilla Chips
- 1 cup Shredded Cheddar Cheese
- 1/2 cups Your Favorite Jarred Salsa
- 2 whole Avocados, Peeled, Pitted And Thinly Sliced
- 1/2 cups Cilantro, Roughly Chopped
- 1/2 cups Sour Cream
- 1 whole Lime, Juiced
Method
- 1.
- Place beef in a crockpot.
- Add tomatoes, green chilies, jalapeno, tomatillos and spices.
- Place lid on crockpot and turn on low.
- Let it cook for 7 hours or until beef is tender.
- In the last 45 minutes place beans into the slow cooker.
- 2.
- Preheat oven to 400 F. Take beef out of crockpot.
- Place it on a cutting board and shred with 2 forks.
- Place beef in a medium bowl and add some of the sauce from the crockpot (about 1 cup).
- Toss beef with sauce.
- Add more if needed.
- Add beans into the bowl of beef by using a slotted spoon to remove them from the crockpot.
- 3.
- Place chips in the bottom of of a 9 by 13 glass baking dish.
- Sprinkle cheese on top.
- Place in the oven and cook until cheese is melted about 5-7 minutes.
- Remove it from the oven.
- Add beef and beans on top.
- Using a spoon, drizzle salsa over nachos.
- Add avocado and cilantro.
- 4.
- Serve family style with small serving dishes to eat from.
- Garnish with a dollop of sour cream and a bit of lime juice.
- Enjoy!
