There is something especially satisfying about a supper that asks very little of you and still turns out hearty enough to feed a hungry table. This slow cooker nacho beef is the kind of plainspoken Midwestern shortcut meal that earns a permanent place in the recipe box: a tube of ground beef, a jar of salsa con queso, and two more pantry-friendly additions melting together into a rich, scoopable filling that tastes right at home piled onto chips, tucked into tortillas, or spooned over baked potatoes.
Serve this rich beef with tortilla chips, warm flour tortillas, or toasted hamburger buns if you want a real knife-and-fork sort of meal. A crisp lettuce salad, dill pickle spears, or a bowl of simple pinto beans help balance the richness, and if you are feeding a crowd, set out diced tomatoes, sliced jalapeños, shredded lettuce, sour cream, and extra shredded cheese so everyone can fix their own plate.
Slow Cooker 4-Ingredient Nacho Beef
Servings: 6
Ingredients
1 (2-pound) frozen ground beef tube
1 (15-ounce) jar salsa con queso
1 (1-ounce) packet taco seasoning
1 (10-ounce) can diced tomatoes with green chiles, undrained
Directions
1. Place the frozen ground beef tube into the slow cooker. Pour the salsa con queso over the top, then add the taco seasoning and the undrained diced tomatoes with green chiles.
2. Cover and cook on LOW for 6 to 7 hours or on HIGH for 4 to 5 hours, until the beef is fully cooked through.
3. Remove the lid and break up the beef with a spoon or potato masher, stirring well until the meat is crumbled and evenly coated in the cheesy sauce.
4. Let the mixture cook for 10 to 15 minutes more if needed to thicken slightly, then spoon it into a serving bowl or serve it straight from the slow cooker with chips or your favorite fixings.
Variations & Tips
For a milder version: Use mild salsa con queso and plain diced tomatoes instead of tomatoes with green chiles if you are feeding folks who do not want much heat. The dish will still be rich and flavorful without the extra bite.
For taco night: Spoon the finished nacho beef into taco shells, burritos, or over rice for a fuller supper. A handful of shredded lettuce and a little sour cream go a long way here.
For easier mixing: If the beef is still in a firm log partway through cooking, lift the lid and carefully break it into a few large chunks so it finishes more evenly. That little bit of attention helps the sauce work down into the meat.
For storage: Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or on the stovetop. If the mixture thickens too much after chilling, stir in a small splash of milk before reheating.