Slow Cooker Chipotle Beef Nachos with Roasted Corn and Tomatoes

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 426kcal

Author Jennifer Draper

Ingredients

1 bag of your favorite corn chips
1 pound skirt steak sliced thin
1 cup roasted frozen corn see note below
3.75 oz can chipotle peppers in adobo more or less depending how spicy you like it
14.5 oz can fire roasted diced tomatoes
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried cilantro
1/2 teaspoon cumin
2 tablespoons lime juice
For topping:
sour cream
2 sliced avocados
1 cup sharp cheddar grated
5 oz queso fresco crumbled
1 cup grape tomatoes halved
1/2 cup fresh cilantro optional

Instructions

Place steak, corn, peppers, tomatoes, vinegar and spices in crock. Cook on low for about 8 hours.
Pour lime juice over meat and stir to combine.
Place meat mixture over chips
Top with cheese, sour cream, avocado, tomato, and more cilantro as desired

Notes

If you can't find frozen roasted corn you can roast regular frozen corn in a skillet with a tablespoon of olive oil for a few minutes until it browns.

Nutrition