Recipe: Chipotle Pulled Beef Nachos (CLOVER)

Ingredients

• 2.5 lb Beef Chuck Roast (trimmed and cut into 2‑3 pieces)
• 1 large Yellow Onion (diced)
• 4 pieces Garlic Cloves (minced)
• 2 cup Beef Stock (low‑sodium)
• 2 tbsp Chipotle Peppers in Adobo Sauce (finely chopped)
• 0.5 cup Tomato Sauce (plain)
• 1 tsp Ground Cumin (toasted optional)
• 1 tsp Smoked Paprika (for smoky flavor)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 cup Mozzarella Cheese (shredded, low‑moisture)
• 1 cup Cheddar Cheese (shredded, sharp)
• 10 oz Tortilla Chips (sturdy for layering)
• 1 cup Plain Greek Yogurt (full‑fat)
• 1 large Jalapeño Pepper (seeded and finely diced)
• 1 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Fresh Cilantro (chopped)
• 1 medium Avocado (diced for topping)

Instructions

1. Season and sear the beef

   Pat the beef dry, season with salt, pepper, cumin, and smoked paprika. Heat the skillet over medium‑high, add a splash of oil, and sear each side 3‑4 minutes until browned. Transfer to the slow cooker.

   Time: PT0H10M

2. Add aromatics and cook

   In the same skillet sauté the diced onion and minced garlic until translucent (2‑3 minutes). Deglaze with ¼ cup beef stock, then pour the mixture into the slow cooker with the remaining stock, chipotle peppers, and tomato sauce. Cook on low for 4 hours until the beef is fork‑tender.

   Time: PT4H0M

3. Shred the beef

   Remove the roast, let rest 5 minutes, then use two forks to pull the meat into bite‑size shreds. Return the shredded beef to the cooking liquid to stay moist.

   Time: PT0H5M

4. Prepare chipotle sauce

   In a small bowl combine the chopped chipotle peppers with 2 tbsp of the cooking liquid. Stir in a little more stock if needed for a saucy consistency, then mix the sauce into the shredded beef.

   Time: PT0H5M

5. Make jalapeño yogurt dressing

   Whisk together Greek yogurt, diced jalapeño, lime juice, and chopped cilantro in a mixing bowl. Season with a pinch of salt.

   Time: PT0H5M

6. Preheat oven and assemble nachos

   Preheat the oven to 375°F. On a baking sheet spread a layer of tortilla chips, top with half the shredded beef, drizzle with some chipotle sauce, and sprinkle half the mozzarella and cheddar. Repeat with a second layer.

   Time: PT0H5M

   Temperature: 375°F

7. Bake nachos

   Bake for 10 minutes, or until the cheese is melted and bubbly. Remove and let cool 2 minutes before topping.

   Time: PT0H10M

   Temperature: 375°F

8. Add fresh toppings and serve

   Drizzle the jalapeño yogurt dressing over the baked nachos, scatter diced avocado, extra cilantro, and any additional toppings such as guacamole or sour cream. Serve immediately.

   Time: PT0H5M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

5g