Shredded Angus Nachos


COOKING TIME: 8-10 hours

PREP TIME: 15 minutes


  • 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

Optional Toppings

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


  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.