Mexican Crockpot Chili Con Carne Nachos

Mexican Crockpot Chili Con Carne Nachos


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Who can say no to nachos for dinner? It would be even harder to resist when the beef has been slow-cooked in a crockpot and jalapenos have been thrown in for maximum flavor. So don't resist your craving, and go ahead and enjoy that plate of nachos!

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Time needed

10 min preparation + 5 hour cooking

Serving Size / Yield

10 servings


  • 2 1/2 lbs. beef chuck roast
  • 1 15 oz. can red enchilada sauce
  • 3/4 C. apple butter
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 2 cans pinto beans
  • 1/2 tsp. red pepper, crushed
  • 4 fresh green jalapenos, cut into circles
  • tortilla chips

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Pour the enchilada sauce and apple butter into the slow cooker.
Place the beef roast in the sauce and top with the diced onions, garlic, salt, red pepper, and jalapenos.
Cover and turn the crockpot on high for about five hours until the beef is falling apart. Add the beans in the last hour of cooking.
Shred beef in the slow cooker and serve with tortilla chips.

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