INGREDIENTS

• 2 cups Blackwell Angus beef eye of round roast, chopped and shredded
• 1 teaspoon ground sage
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 bag tortilla chips
• 2 cups pepper jack cheese, shredded
• 15-ounce can pinto beans, precooked and strained
• 1 cup quesadilla cheese
• 1⁄4 cup sliced black olives
• 1⁄2 cup jalapeños

• Fresh red tomato, chopped
• Cilantro, chopped
• Red onion, chopped
• Pico de gallo
• Avocado or guacamole
• Lime wedges

INSTRUCTIONS

1. Pat roast dry and season with ground sage, sea salt, cracked black pepper, cumin, chili powder and garlic powder.
   
2. Place seasoned roast in a slow cooker and cook on low for 8-10 hours.
3. Remove from slow cooker and place on a tray to let cool. Once cool, shred the roast with forks.
4. In an oven-safe casserole dish or cast-iron skillet, layer your ingredients one by one: chips, pinto beans, cheese, olives, jalapeños and shredded eye of round roast.
5. Broil in the oven until cheese is melted.
6. Top with optional ingredients: tomato, onion, cilantro, pico de gallo, avocado or guacamole and freshly squeezed lime.