Carne Asada Nachos
By: Meagan Meyer
Published: Saturday, June 28, 2014 - 10:05am

Ingredients




2 Lb Flank Steak
14.5 oz Fire Roasted Canned Tomatoes
4.5 oz Canned Green Chilies
1 Jalapeno, Roughly Chopped
4 Tomatillos, Halved
2 TBSP Chili Powder
1 TBSP Garlic Powder
1 TBSP Onion Powder
1 TBSP Pepper
2 TSP Salt
4 cups Tortilla Chips
1 cup Shredded Cheddar Cheese
1 14 oz black beans, rinsed
2 avocados, thinly sliced
½ cup Your Favorite Jarred Salsa
½ cup cilantro, roughly chopped
FOR THE GARNISH:
½ cup sour cream
1 lime, juiced

Preparation

1 Place beef in crock pot. Add tomatoes, green chilies, jalapeno, tomatillos and spices. Place lid on crock pot and turn on low. Let cook for 7 hours or until beef is tender. In the last 45 minutes place beans in the slow cooker. 2 Preheat oven to 400 degrees Fahrenheit. Take beef out of crock pot. Place in cutting board and shred with forks. Place in a medium bowl and add some of the sauce from crock pot about 1 cup, to the beef. Toss beef with sauce. Add more if needed. Add bean to bowl by using a slotted spoon to remove from crock pot. 3 Place chips in the bottom of of a 9 by 13 glass baking dish. Sprinkle cheese on top. Place in oven and cook until cheese is melted about 5-7 minutes. Add beef and beans on top. Using a spoon, drizzle salsa over nachos. Add avocado and cilantro. 4 Serve family style with small serving dishes to eat from. Garnish with a dollop of sour cream and a bit of lime juice. Enjoy!

About

Tender spicy beef with crunchy chips, gooey cheese, creamy avocado, tangy salsa and fresh cilantro