One of the quickest prep time recipes you’ll ever find on this blog! This slow cooker Mexican beef sheet pan nachos is a huge favorite in our home for many delicious reasons. It’s perfect for weekends, while watching your favorite game, holiday parties or while watching the Super Bowl.

Most of us, can probably create a drool worthy plate of nachos. I mean, the colorful toppings against the corn or flour tortilla chips always are show stoppers. Of course, let’s not forget that chips & dip happens to be my most favorite food group – ever. So I may be a little partial to any kind of nacho platter. But this slow cooker Mexican beef – y’all!!! It’s so delicious and easy to prep in the slow cooker. You literally throw the ingredients on top of the meat, and let it do it’s thing!

This slow cooker Mexican beef sheet pan nacho recipe is so delicious, and you’ll love how easy it is to make. Plus, your family or your party gathering will devour the entire sheet pan in minutes.

Ingredients

2-3 lbs chuck roast
1 can Ro-tel Tomatoes with Green Chilis
1-2 Tablespoon EVOO
2-3 Tablespoons Dale's Sauce
1-2 Tablespoons Soy Sauce
2 Tablespoons Apple Cider Vinegar
11/2 teaspoon Cumin
2 teaspoons minced garlic
1 teaspoon Mexican Chili Powder
1 teaspoon Adobo seasoning
1 chili pod Chili Pasilla
1 handful cilantro

Instructions

Turn your slow cooker on high* while in prep mode.
Place your Chuck Roast in your Slow Cooker
open and pour can of Ro-Tel Tomatoes over your roast
In a blender - dump all remaining ingredients, and pluse until you get a nice mixture. Pour mixture over your roast.
Sprinkle your fresh cilantro over mixture and roast.
Cook on high* for 4-5 - or until roast can easily be shredded.
Cook on low for 6-8 hours - or until roast can easily be shredded.
Once cooked - shred your roast.
Fill a sheet pan full of your favorite chips, and pile on the Mexican beef and cheese and cook on 375* for about 10 minutes. Of course the timing can vary depending on the amount of chips you've used.
Once your cheese has melted, remove sheet pan from oven and top with all your favorite toppings. Serve immediately and enjoy.

When making my marinade, I put everything in the blender. I don’t ever use a bowl. It’s my goal in life to have as few dirty dishes as possible. Ha! Of course, the Mexican beef takes a while to cook in the slow cooker, but you’ll find that it will only take you minutes to do all the prep work and then add the toppings.

Here’s some of our favorite topping ideas for nachos. But as always – use your family’s favorites to customize:

Guacamole
Salsa
Black Olives
Cilantro
Sour Cream
Green or Red Onion
Jalapeno
And of course cheese! Shredded or Cheese Sauce – whatever is your favorite.Whether you top your Slow Cooker Mexican Beef Sheet Pan Nachos with the works or like just a few toppings – you cannot go wrong!