Crockpot Queso Chorizo Shredded Beef Nachos Tips, FAQ & printable recipe

Tips for success

For the best flavor, brown the chorizo thoroughly until it's deeply browned and slightly crispy—this caramelization adds a layer of savory complexity. If you have time, sear the beef chuck roast in the same skillet before adding it to the slow cooker.

This isn't required, but it develops a rich crust that enhances the final dish. Use a good-quality taco seasoning, or make your own with chili powder, cumin, and smoked paprika. The spice level can be adjusted by choosing mild or hot diced tomatoes with green chilies.

When shredding the beef, do it while it's still warm—it will be easier to pull apart and will absorb the cooking liquid better. If the queso seems too thick after melting, stir in a splash of milk or chicken broth to loosen it.

For a smoother texture, add the cheese gradually, stirring constantly. If you're serving this at a party, keep the slow cooker on the 'warm' setting so the queso stays molten. Have extra chips and jalapeños on hand, as this dish tends to disappear quickly.

Variations

• Spicy Black Bean Version: Add a can of drained black beans along with the tomatoes for extra heartiness. Use hot taco seasoning and add a minced chipotle pepper in adobo sauce for a smoky, fiery kick. Top with fresh cilantro before serving.
• Smoky Chipotle Queso: Replace the taco seasoning with a blend of smoked paprika, ground cumin, and chipotle powder. Stir in a tablespoon of adobo sauce from canned chipotles. This adds a deep, smoky heat that pairs beautifully with the chorizo.
• Chicken and Chorizo: Substitute boneless, skinless chicken thighs for the beef chuck. Cook on LOW for 4–5 hours, then shred. The chicken will be juicy and tender, and the queso will coat it just as deliciously.
• Veggie-Packed Version: Add a diced bell pepper and a small diced onion to the slow cooker along with the other ingredients. This adds sweetness and texture. For extra heat, include a finely diced jalapeño (seeds removed for less heat).

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooled queso-chorizo beef in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until hot and creamy. Add a splash of milk or broth to loosen the sauce if it has thickened.

Store any leftover queso-chorizo beef in an airtight container in the refrigerator for up to 4 days. The mixture will thicken as it cools, which is normal. To reheat, place it in a saucepan over medium-low heat, stirring occasionally, until hot and creamy. If needed, add a splash of milk or broth to restore the saucy consistency. Leftovers can also be used as a filling for tacos, burritos, or quesadillas, or spooned over baked potatoes.

This recipe is perfect for making ahead. The beef can be slow-cooked and shredded up to 2 days in advance. Store the shredded beef in its cooking liquid in the refrigerator. When ready to serve, reheat the beef in a large pot or slow cooker, then add the cubed cheese and stir until melted.

You can also brown the chorizo and mince the garlic a day ahead. The entire dish can be assembled in the slow cooker and refrigerated overnight, then cooked the next day, but add 30–60 minutes to the cooking time if starting from cold.

Serving ideas

Serve this queso-chorizo beef immediately after adding the cheese, while it's hot and creamy. Spoon it generously over a mountain of crispy tortilla chips, making sure each chip gets a good amount of meat and cheese. Top with sliced jalapeños for a fresh, spicy kick.

For a more substantial meal, serve it in bowls with extra chips on the side, or use it as a filling for loaded nachos with additional toppings like sour cream, pico de gallo, and guacamole—though the video only shows chips and jalapeños, feel free to add your own favorites.

This dish is best enjoyed fresh, but if you have leftovers, they can be reheated and served over chips or used as a taco filling. The queso will thicken when refrigerated, so add a splash of milk when reheating to bring back the creamy texture. For a party, keep the slow cooker on 'warm' and let guests serve themselves. The rich, smoky flavor pairs well with cold drinks and crisp, fresh toppings. Whether as an appetizer or a main course, this dish is sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Crockpot Queso Chorizo Shredded Beef Nachos

Prep 15 minCook 7 h 30 minTotal 7 h 45 minServes 8

Ingredients

• 2 1/2 lb beef chuck roast
• 250 g Mexican chorizo, browned
• 1 can (10 oz) diced tomatoes and green chilies
• 1 package (1 oz) taco seasoning
• 4 cloves garlic, minced
• 450 g white American cheese, cubed
• Crispy tortilla chips, for serving
• Sliced jalapeños, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.