Shredded Beef Jamaican Jerk Nachos

Author: Sarah Bates | The Chef Next Door

Serves 4 - 6


2 Tablespoons olive oil

2.5 pound beef roast

1 cup chopped onion

1 jar Urban Accents Jamaican Jerk Spicy Taco Simmer Sauce

1 1/2 cups beef stock

Tortilla chips

Cheese sauce

Shredded lettuce, diced tomatoes, sliced avocado, fresh cilantro

Preheat the oven to 325 degrees. In a large Dutch oven with a lid, add the olive oil over medium-high heat. Season the beef on both sides with salt and pepper. Add the beef to the hot pan and brown on all sides. Remove the beef from the pot and add the onions, cooking the onions until softened. Pour the simmer sauce and beef stock in the pot and mix to combine. Nestle the beef into the sauce and cover the pot. Cook until the beef is tender and can be shredded easily, about 4 hours.

Alternately to cook in a slow cooker, brown the beef and onions as instructed above. Pour the liquids and onion into a slow cooker and place the beef on top. Cover and cook on high until the beef is tender, 4 -5 hours.

When the beef is done, remove it carefully to a cutting board. Shred the meat with two forks, removing any fat pieces. Add the meat back to the pot to combine with the juices.

To build the nachos, place tortilla chips on a baking sheet or individual plates. Add a good amount of the shredded beef, then top with cheese sauce and your favorite toppings. Leftover beef can be stored in the refrigerator in an airtight container for up to 5 days.

Bon Appétit!