This slow-cooker beef is perfect for nachos, tacos, burritos, or even Mexican lasagna; so be creative. Made with Musselman’s Apple Butter.
Can be made ahead and refrigerated. Make extra and use for other Mexican dishes.
For a quick and easy substitute; cook ground beef in a skillet. Add onions, garlic, salt and red pepper. Add in enchilada sauce and apple butter. Cook until heated through.
Pour the enchilada sauce and the apple butter in a medium slow cooker. Place the beef roast in the sauce.
Add in the sliced onions, garlic, salt and red pepper over the beef.
Cover and turn the slow cooker on high for 4 to 5 hours, until the beef is falling apart.
Using two forks, shred the beef into the sauce, and leave on warm until ready to serve.
Preheat the oven to 350°F.
Arrange the tortilla chips on a large rimmed baking sheet. Sprinkle half the cheese over the top and bake for 3 to 5 minutes to melt the cheese.
Scoop the beef over the chips, and sprinkle the remaining cheese.
Top with any or all of the additional toppings and serve immediately.