Name: Chili Con Carne Nachos {Slow Cooker}
Ingredients: 2-2 1/2 lbs. beef chuck roast; 1 (15 oz) can red enchilada sauce; 3/4 cup apple butter; 1 onion, diced; 3 garlic cloves, minced; 1 tsp. salt; 1/4 – 1/2 tsp. crushed red pepper,optional if you want a little more heat; tortilla chips; shredded cheese; desired toppings such as – diced avocado, diced tomatoes, salsa, sliced olives, diced green onion, chopped cilantro, sour cream, and guacamole

Ingredients

Scale

2–2 1/2 lbs. beef chuck roast
1 (15 oz) can red enchilada sauce
3/4 cup apple butter
1 onion, diced
3 garlic cloves, minced
1 tsp. salt
1/4 – 1/2 tsp. crushed red pepper,optional if you want a little more heat
tortilla chips
shredded cheese
desired toppings such as – diced avocado, diced tomatoes, salsa, sliced olives, diced green onion, chopped cilantro, sour cream, and guacamole

Instructions

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 and red pepper.
Cover and turn the crock-pot on high for 4-5 hours or low for 8-9 hours , until the beef is falling apart.
Shred beef in the slow cooker and prepare nachos.
Create a plate or dish of nachos by placing chip on a plate or on a baking sheet and sprinkle with cheese. Microwave plate until cheese is melted or place baking sheet in a preheated 350 degree oven and bake until cheese is melted.
Top chips with meat mixture from the slow cooker followed by desired toppings. Serves 10.