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