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Crockpot Southwestern Nachos on a white plate topped with beef, cheese, and fresh toppings

Crockpot Southwestern Nachos

This Crockpot Southwestern Nachos recipe offers a time-saving solution for anyone seeking to impress guests with minimal effort. The smoky barbecue beef, paired with homemade nachos and cream cheese sauce, ensures that this dish stands out at any Summer crockpot dinner or party!
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Prep Time 40 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 55 minutes
Servings: 30 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 whole boneless whole beef loin roasts (3-1/2 pounds each)
  • 1 cup unsweetened apple juice
  • 6 cloves garlic, 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

Method
 

  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 13x9-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.

Notes

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