- 2 Lbs Beef Roast
- 1 Cup Water
- 1 2.25 Oz Package Taco Seasoning
- 1 Bag Tortilla Corn Chips
- 1 15 Oz Jar Of Nacho Cheese Dip
- 1 15 Oz Can Pinto Beans
- 1/4 Head Lettuce
- 1 Slicing Tomato
- 1 Cup Salsa
- 1 6 Oz Sliced Olives
- 1 8 Oz Tub Sour Cream
- 1 Avocado
Place water and taco seasoning in the crock pot and stir.
Add beef to crock pot.
Turn on low for 8-10 hours.
Place beef on cutting board.
Strain the juice at the bottom of crock pot in a pan and boil until it’s about half the amount.
While this is boiling, warm nacho cheese in microwave.
Cut beef against the grain about every 3 inches and shred.
Cut lettuce, tomatoes and avocado.
Drain beans and olives.
Add shredded meat to reduced juices in pot and stir well.
Put all on the table and let everyone make their own nachos the way they like it.