slow cooker nachos
This slow cooker nacho recipe is perfect for game day or any gathering. It allows you to enjoy gooey cheese, crispy chips, and your choice of toppings without the hassle of baking in the oven. Just layer, set, and serve straight from the slow cooker!
Equipment
- 1 slow cooker
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 spatula
- 1 serving platter
Ingredients
- 12 oz tortilla chips
- 2 cups shredded cheddar cheese Adjust the amount based on your preference for cheesiness.
- 1 cup black beans Rinsed and drained.
- 1 cup corn Frozen or canned.
- 1 cup diced tomatoes Fresh or canned.
- 1 jalapeño Sliced (optional).
- 1/2 cup sliced green onions
- 1/2 cup black olives Sliced (optional).
- 1 teaspoon taco seasoning
- 1/2 cup sour cream For serving.
- 1/2 cup guacamole For serving.
- 1/2 cup salsa For serving.
Instructions
- Begin by preparing the slow cooker. Lightly spray the inside with cooking spray to prevent sticking.
- In a mixing bowl, combine the black beans, corn, diced tomatoes, jalapeño, and taco seasoning. Mix well.
- Create a base layer in the slow cooker by spreading half of the tortilla chips evenly across the bottom.
- Top the chips with half of the bean mixture, followed by half of the cheese.
- Repeat the layers with the remaining chips, bean mixture, and cheese.
- Sprinkle green onions and black olives on top of the final layer of cheese.
- Cover the slow cooker with the lid and set it on low for 2 hours, or until the cheese is melted and bubbly.
- Once done, carefully serve the nachos directly from the slow cooker. Offer sour cream, guacamole, and salsa on the side for dipping.
Notes
Feel free to customize the toppings with your favorite ingredients like diced bell peppers, cooked ground beef, or shredded chicken.
Adjust the amount of cheese based on your preference for cheesiness.
Keep an eye on the cooking time, as slow cookers can vary in temperature settings. If your cheese is melted before 2 hours, it is okay to serve earlier.