Skip to navigation Skip to content
Recipes

Pulled beef nachos with lettuce garnish and fresh tomato salsa

Back to the journal Back to the journal
Preparation: 10 minutes.
Cook time: 6-8 hours.
Servings: 4 servings

Ingredients

For the shredded beef: 

1 bottom chuck roast, about 1.5 lbs. 

1 tomato, quartered 1 yellow onion, quartered 

2-3 dried chillies (optional) 

1/2 cup beef broth 

A few fresh coriander leaves 


For the tomato salsa : 

1 tomato, diced 

½ red onion, chopped 

A few coriander leaves, chopped 

1 jalapeño, chopped 


For the nachos: 

12 corn tortillas, cut into 4 or a bag of corn chips

3 cups (750 ml) shredded cheddar cheese 

Boston Gen V lettuce leaves, cut into strips 

1 avocado, cubed 80 ml (1/3 cup) sour cream

Preparation

  1. Place beef, tomatoes, onions, dried chillies, broth and coriander in a slow cooker. Season with salt and pepper. Cook for 6 hours on high or 8 hours on low.
  2. Once cooked, break into pieces.
  3. To make homemade corn chips, heat a generous amount of vegetable oil in a deep frying pan. Once the oil is hot, add a few tortilla pieces and cook for 1-2 minutes on each side, or until golden and crisp. Lower the heat so the oil doesn't get too hot. Remove and place on paper towels. Season with salt.
  4. Preheat oven to 425°F.
  5. In a bowl, combine tomatoes, onions, jalapeños (to taste) and cilantro. Season with salt and pepper and mix well.
  6. Spread corn chips on a baking sheet. Add cheese and bake for 8-10 minutes.
  7. Top nachos with lettuce, beef, tomato salsa, avocado and sour cream.
Products used