Slow Cooker Black & Blue Beef Potato Chip Nachos

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Serving: Serves 6, Serving Size 1 1/2 Cups

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1: Wash hands with soap and water.
2: Rinse all fresh produce under cold water and pat dry prior to prepping.
3: In medium bowl, whisk broth and seasoning. In 5- to 6-quart slow cooker, add steak, onion and broth mixture; cover and cook on high 4 hours or low 8 hours or until steak reaches an internal temperature of 145 degrees Fahrenheit as verified with an instant-read food thermometer and is very tender and falls apart. With 2 forks, shred steak in slow cooker.
4: Preheat oven to 400 degrees; spray rimmed baking pan with cooking spray. Spread chips on prepared pan; top with cheeses and steak mixture. Bake nachos 12 minutes or until golden brown and cheese melts. Makes about 9 cups.
5: Serve nachos sprinkled with onions.


Nutrition Facts

Nutrition Information Per Serving
Calories: 487
Total Fat: 30 g
Saturated Fat: 11 g
Cholesterol: 82 mg
Sodium: 818 mg
Carbohydrates: 25 g
Fiber: 1 g
Protein: 30 g