Back to Top
Image Mask

Sweet and Spicy Beef Nachos

This slow-cooker beef is perfect for nachos, tacos, burritos, or even Mexican lasagna; so be creative. Made with Musselman’s Apple Butter.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
  • Difficulty Icon


Slow Cooker Beef

  • ¾ cup MUSSELMAN’S® Apple Butter
  • 1 10-ounce can red enchilada sauce
  • 2 pounds beef chuck roast
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper

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.


  • 1 bag tortilla chips
  • 3 cups "Mexican style" cheese, shredded
  • 1 cup salsa
  • 1 ripe avocado, chopped
  • 1 tomato, chopped
  • 1/4 cup black olives, sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onion, chopped
  • 1/2 cup sour cream


For Slow Cooker Beef:

  1. Step 1
    Pour the enchilada sauce and the apple butter in a medium slow cooker. Place the beef roast in the sauce. 

  2. Step 2
    Add in the sliced onions, garlic, salt and red pepper over the beef.

  3. Step 3
    Cover and turn the slow cooker on high for 4 to 5 hours, until the beef is falling apart.

  4. Step 4
    Using two forks, shred the beef into the sauce, and leave on warm until ready to serve.

For Nachos:

  1. Step 1
    Preheat the oven to 350°F.

  2. Step 2
    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.

  3. Step 3
    Scoop the beef over the chips, and sprinkle the remaining cheese.

  4. Step 4
    Top with any or all of the additional toppings and serve immediately.

What others are saying about this recipe

  1. Mk says:

    Looks good.

Rate and Review