Crockpot Queso Chorizo Shredded Beef Nachos Step-by-step instructions

Before you start

Before you start, make sure the beef chuck roast is trimmed of any large pieces of fat, but leave some marbling for flavor. If the roast is thicker than 2 inches, cut it into large chunks so it cooks evenly. Brown the Mexican chorizo in a skillet over medium-high heat, breaking it into small pieces, until it is fully cooked and slightly crispy at the edges.

Drain any excess grease if desired, though a little fat adds richness. Have the can of diced tomatoes and green chilies, taco seasoning, and minced garlic ready. Cubing the white American cheese ahead of time will save a few minutes later. Set out the slow cooker and you're ready to layer everything.

Instructions

Layer and Slow-Cook

1. 1Layer the Crockpot
   Place the beef chuck roast in the bottom of a 6-quart slow cooker. Top with the browned Mexican chorizo, then add the can of diced tomatoes and green chilies, the taco seasoning, and the minced garlic. Spread the ingredients evenly over the meat.
   Look for The meat is nestled under the tomatoes and seasonings.
   Tip If the roast is thicker than 2 inches, cut it into large chunks so it cooks evenly.
2. 2Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 7.5 hours, until the beef is fork-tender and easily shreds. Do not lift the lid during cooking to keep the heat steady.
   Look for The meat is falling apart when pressed with a fork.
   Tip Cooking on low keeps the beef moist and tender.

After the initial layering, the slow cooker should be filled with the beef, chorizo, tomatoes, and seasonings. The aroma will be smoky and slightly spicy, with the chili and garlic notes becoming more pronounced as it cooks. After 7.5 hours on LOW, the beef should be fork-tender and falling apart. The liquid will have reduced slightly and darkened in color, and the fat from the chorizo will have melded with the tomato juices. Before moving on, check that the beef is easily shreddable and that the liquid is not overly watery—if it is, cook uncovered for another 30 minutes.

Shred and Melt Cheese

3. 3Shred the Beef
   After 7.5 hours, transfer the beef to a cutting board. Using two forks, shred the beef into bite-size pieces, discarding any large fat pieces. Return the shredded beef to the slow cooker with the cooking liquid. Let it rest for 3 minutes before slicing.
   Look for The beef pulls apart easily with no resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shred while still warm for the best texture.
4. 4Add the Cheese
   Add the cubed white American cheese to the slow cooker with the shredded beef and chorizo. Stir gently to combine. Cover and cook on LOW for 15–20 minutes, until the cheese is fully melted and the mixture is creamy and hot.
   Look for The cheese melts into a smooth, creamy sauce.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Stir occasionally to help the cheese melt evenly.

Once the beef is shredded and returned to the slow cooker, the mixture should be moist but not soupy. When you add the cubed white American cheese, it will begin to melt within a few minutes, turning the liquid into a creamy, pale yellow sauce. The cheese should be fully incorporated and smooth, with no visible chunks. The texture should be thick enough to coat a spoon. The smell will be intensely cheesy and savory, with a hint of spice. Stir gently to ensure the cheese is evenly distributed, and keep the slow cooker on LOW so it stays warm without overcooking.

Assemble and Serve

5. 5Serve Over Chips
   Spoon the molten queso-chorizo shredded beef over a mountain of crispy tortilla chips. Top with sliced jalapeños and serve immediately while hot and creamy.
   Look for The queso is bubbly and the chips are piled high.
   Tip Serve straight from the slow cooker to keep everything warm.

The final dish should be a glossy, molten mixture of shredded beef, chorizo, and queso that looks irresistible. The cheese sauce should be creamy and smooth, with the meat evenly distributed. When you spoon it over the tortilla chips, it should cling to them without pooling excessively.

The jalapeños add a fresh, bright contrast to the rich, smoky meat. The chips should stay crisp underneath the warm topping. Serve immediately, as the queso will thicken as it cools. The dish should be invitingly hot, with steam rising and the aroma of melted cheese and spices filling the air.

Common mistakes

One common mistake is lifting the lid during the slow-cooking phase. Every time the lid is lifted, heat escapes and adds 20–30 minutes to the cooking time. Another pitfall is adding the cheese too early, which can cause it to break and become grainy. Always add the cheese at the end, after the beef is shredded.

Overcrowding the slow cooker can also lead to uneven cooking—make sure the beef is in a single layer. Finally, don't skip browning the chorizo. This step develops flavor and removes excess fat, which would otherwise make the final dish greasy. If the queso seems oily, skim off excess fat before adding the cheese.

How to tell it’s done

The beef is done when it shreds easily with a fork and reaches an internal temperature of at least 145°F (63°C). The meat should be fork-tender and pull apart into long, moist strands. The chorizo should be fully cooked through, with no pink remaining. After adding the cheese, the mixture should be hot and bubbling, with the cheese completely melted and smooth.

The final texture should be creamy and thick, not watery. If the queso seems too thin, let it cook uncovered for a few minutes to reduce, or if it's too thick, stir in a splash of milk or broth. Taste and adjust seasoning with salt and pepper if needed.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Ground meat: 160°F (71°C) in the thickest part