This sheet pan dinner was worthy of it’s own holiday. Just sayin’

It was Cinco de Mayo and we didn’t even realize it thanks to never knowing what day it is during Covid19. However, we still had an intuition to make shredded beef nachos. The human psyche is incredible.

So, we didn’t get to miss out on the Mexican themed dinner after all! Thank goodness.

This was a forget about it dish. Threw stuff in the slow cooker and called it a day.

Shredded said “stuff” then dumped a bag of tortillas on a baking sheet, layered the beef and my toppings, baked until melty and yummy, ATE AMAZING MACHOS NACHOS.

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Back to the beginning

• 1 Chuck Roast
• Olive Oil
• Salt and Pepper
• Spice Rub- Chili Powder, Garlic Powder, Cumin, Smoked Paprika
  *I did not measure, I just sprinkled all over the beef for a nice coating
• 1/2 Can of Chipotle Peppers in Adobo Sauce
• 2 Sliced Green Bell Peppers
• 1 Sliced White Onion
• 1 Cup to 1-1/2 Cups Beef Broth
• Assorted Sliced Hot Peppers (If you don’t want spice, just omit)

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In a large cast iron skillet, heat olive oil until almost smoking.

Meanwhile, using paper towel pat dry the chuck roast. Then generously salt and pepper the beef and rub the spice blend all over.

Add beef to your preheated pan and sear on all sides, about 8-12 mins.

Place your veggies into the bottom of the slow cooker so they can absorb all the meat juices.

Once your roast is browned and delicioso all over, place the beef over your veggies. Add your beef broth and half can of chili peppers in adobo. Refrigerate the other half for another time, like making enchiladas or a smokey salsa.

Put the slow cooker on low and check back after 6-8 hours. At 7 hours, I shredded the beef and let the meat continue to cook in the juices for another hour or so. The apartment smelled so good!! I could not wait to taste.

When the beef and veggies were ready, the oven was preheated at 350° and I began to make our layered nachos.

Chips, shredded beef, raw onion, diced tomato, monterey jack cheese, cheddar cheese, cilantro. Repeat.

**You don’t HAVE to bake this dish, but who doesn’t wan’t a little extra crunch to their chips? AND bubbling cheese?

I placed the baking sheet in the oven and prayed time would go faster. While my machos nachos baked to golden bubbly perfection for about 20 mins, I made a quick mango salsa, guacomole, and corn salad. All the perfect accompaniments to nachos to make them a complete meal.

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Then, the mighty Machos Nachos….

This dish definitely packed a punch! It was beefy, smokey from the adobo, and sweet with the addition of the mango salsa to break up all the heat. INCREDIBLE.

Almost too pretty to eat…Almost.