Memorial Day weekend is upon us, and it's time for some party food! I love using slow-cooked meats for parties because they're so easy to prepare and require very little attention while cooking. They're also very versatile for different dishes (nachos, tacos, burritos, etc.) and the LEFTOVERS are always amazing when everyone goes home!

This recipe is very easy to make with simple ingredients and the meat can easily be substituted for chicken or pork. I kept the toppings simple for my kiddo, but beans, rice, cilantro, onions, and jalapeños would be amazing on these nachos!

Braised Tri-Tip Beef Nachos

Prep Time: 30 minutes / Cook Time: 4 1/2 Hours / Servings: 4

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Ingredients:

• 2 lb. Tri-Tip Beef Roast

• 1 green pepper, seeded and chopped

• 1 large tomato, chopped

• 1/2 medium red onion chopped

• 2 tbsp. olive oil

• 1 1/2 cups beef broth

• 2 tbsp. cumin powder

• 1 tbsp. garlic powder

• 1 tbsp. paprika

• 1 tbsp. chili powder

• 1 tsp. each salt and pepper

• 3-4 cups corn tortilla chips

Toppings:

• 2 cups shredded Mexican cheese

• 1 medium avocado, chopped

• 1/2 cup sour cream

• 1/4 cup sliced black olives

• fresh lime slices

Steps:

1. Heat the olive oil in a large skillet. Add the beef roast, season with salt and pepper and sear on high heat for about 1 minute on each side, until browned. Remove from the pan and transfer to the crock pot.

2. Add the broth to the skillet, deglaze the pan with the broth, lower heat to medium, add onions, peppers and tomatoes and cook for 3-5 minutes, until veggies are soft. Remove from heat and transfer entire mixture to the crock pot. Cover and cook on high heat for 4 hours.

3. Shred the beef with a fork, adjust seasonings to taste, stir and cover. Cook on low heat for another 30 minutes.

4. To Serve: Arrange the chips onto a large serving platter. Drain the meat with a slotted spoon and top over the chips. Serve with additional toppings starting with cheese.