Crockpot Southwestern Nachos: The Ultimate Party Dish

Crockpot Southwestern Nachos are your new best friend for feeding a crowd or satisfying your nacho cravings with minimal effort. This slow cooker recipe creates tender, smoky barbecue beef that loads up every chip with bold Southwestern flavor. It’s my go-to for Summer crockpot dinners or any party where I want rave reviews without tons of work.

What makes this recipe a game-changer? Instead of babysitting a stovetop or oven, I let my crockpot do the heavy lifting for hours. The result: perfectly seasoned beef that practically shreds itself while I handle other things—like prepping toppings or putting my feet up. Trust me, you’re going to love how easy and satisfying this dish is!

Why This Crockpot Southwestern Nachos Is a Game-Changer

• Hands-off cooking: 7-8 hours in the crockpot frees up your day while the beef turns fall-apart tender.
• Perfect for parties: Makes enough for 30 servings, ensuring no one goes hungry.
• Multi-task friendly: Prep your toppings or cheese sauce while the beef cooks—no need for constant attention.
• Flavor explosion: The barbecue sauce, brown sugar, and honey create a rich, smoky-sweet base that pairs beautifully with the fresh toppings.

Equipment You’ll Need for This Crockpot Southwestern Nachos

To make these nachos, you’ll need a few key tools, starting with a reliable crockpot. Here’s what I use:

• Two 5-quart slow cookers: These are the heart of this recipe, effortlessly cooking the beef to perfection.
• 13×9-inch baking dishes: Perfect for assembling and baking the loaded nachos.
• Small saucepan: Essential for melting that Velveeta cheese into a smooth, creamy sauce.

TIP: If you don’t have two crockpots, you can halve the recipe or cook the beef in phases.

Simple Ingredients for Crockpot Southwestern Nachos

This recipe keeps ingredients simple and accessible. Here are the key players:

• Beef loin roast: Choose boneless cuts for easy shredding.
• Tortilla chips: Grab a sturdy brand that holds up under all the toppings.
• Barbecue sauce: Pair with a smoky or spicy variety for bold flavor.
• Process cheese (Velveeta): Melts like a dream into the ultimate nacho cheese sauce.

Shortcuts: Use pre-minced garlic or canned pre-chopped tomatoes to save even more time.

Crockpot Southwestern Nachos Recipe Details

• Servings: 30 servings
• Prep Time: 40 minutes
• Cook Time: 7 hours 15 minutes

Complete Ingredients List

• 2 boneless whole beef loin roasts (3-1/2 pounds each)
• 1 cup unsweetened apple juice
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon liquid smoke (optional)
• 2-1/2 cups barbecue sauce
• 1/3 cup packed brown sugar
• 2 tablespoons honey
• 1 package (16 ounces) tortilla chips
• 1-1/2 cups frozen corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium tomato, seeded and chopped
• 1 medium red onion, chopped
• 1/3 cup minced fresh cilantro
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons lime juice
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 1/4 cup 2% milk

Step-by-Step Crockpot Southwestern Nachos Instructions

1. Cut each beef roast in half and place in two 5-quart slow cookers.
2. In a bowl, mix apple juice, garlic, salt, and liquid smoke (if using). Pour the mixture over the beef.
3. Cover and cook on the low setting for 7-8 hours until the beef is tender and easy to shred.
4. Preheat your oven to 375°F.
5. Shred the cooked beef using two forks and transfer to a large bowl.
6. Stir in barbecue sauce, brown sugar, and honey until evenly coated.
7. Spread tortilla chips across two greased 13×9-inch baking dishes and top with the beef mixture.
8. Combine the corn, beans, tomato, red onion, cilantro, jalapeno, and lime juice. Spoon this mixture over the beef and chips.
9. Bake the assembled nachos uncovered for 15-20 minutes, until everything is heated through.
10. While the nachos bake, melt the Velveeta cheese with milk in a small saucepan over low heat, stirring until smooth.
11. Drizzle the cheese sauce over the baked nachos and serve immediately.

Jake’s Tips for the Best Crockpot Southwestern Nachos

• Use sturdy chips: They’ll hold the toppings better without getting soggy.
• Drain canned ingredients well: Excess liquid can make the nachos soggy.
• Make ahead: You can cook the beef a day in advance and refrigerate. Reheat before assembling the nachos.
• Spice it up: Add extra jalapenos or a dash of cayenne to the cheese sauce for heat.
• Store leftovers: Keep in an airtight container and reheat in the oven to maintain crispiness.

Easy Crockpot Southwestern Nachos Variations

• Go vegetarian: Skip the meat and double up on beans and veggies for a hearty meat-free option.
• Add toppings: Think guacamole, sour cream, or pickled onions for extra punch.
• Cheese it up: Use shredded pepper jack alongside Velveeta for a spicy twist.

Crockpot Southwestern Nachos FAQs

Can I use a single slow cooker instead of two?

Yes, but you’ll need to cook the meat in two batches since it may not all fit in one crockpot.

What’s the best way to keep tortilla chips from getting soggy?

Layer the toppings carefully and drain any canned ingredients thoroughly before adding them.

Is this recipe good for meal prep?

Absolutely! Keep the components separate and assemble just before baking for best results.

Can I make this cheese sauce ahead of time?

You can, but reheat it gently on the stove with a splash of milk to restore the creamy consistency.

What’s the best barbecue sauce to use?

Go for a smoky or spicy barbecue sauce to complement the Southwestern flavors.

Ready to try these Crockpot Southwestern Nachos? They’re perfect for busy weeknights or your next big gathering. What’s your favorite nacho topping? Let me know in the comments below!