Ingredients:

  • 3 lb beef chuck roast, trimmed of excess exterior fat
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 16 oz thick-cut tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup pickled jalapeños
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup sour cream

Instructions:

  1. Rub the beef chuck roast with salt, pepper, smoked paprika, cumin, garlic powder, and onion powder.
  2. Place the seasoned roast in the slow cooker and pour over the beef broth, tomato paste, and Worcestershire sauce.
  3. Set the slow cooker to Low for 8 hours until the meat is tender enough to collapse under a fork.
  4. Remove the meat to a platter and shred it using two forks.
  5. Pour a ladle of the remaining cooking liquid back into the shredded beef and let it simmer on the 'Warm' setting for 15 minutes to thicken the glaze.
  6. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Spread half of the tortilla chips on the baking sheet, top with half of the shredded beef and half of the combined cheeses.
  8. Repeat for a second layer of chips, beef, and cheese.
  9. Bake for 5–8 minutes until the cheese is bubbling and the edges of the chips are toasted.
  10. Garnish with pickled jalapeños, diced red onion, and chopped fresh cilantro. Serve with sour cream on the side.