COOK WITH ME! MISSISSIPPI POT ROAST NACHOS! This is a KEEPER!!! YUM! 😋

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Using water with seasoning can cut costs.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Pita chips can be a budget-friendly alternative.

Start by turning the crockpot on to high since it's late in the day.

Add the buttermilk ranch seasoning to the crockpot.

Add the AOU seasoning to the crockpot.

Place a stick of butter on top of the seasonings in the crockpot.

Add half a jar of pepperoncini juice to the crockpot.

Add half a jar of pepperoncini peppers to the crockpot.

Season with Kinder's buttery steakhouse seasoning, salt, and pepper to taste.

Cover the crockpot and let it cook until ready to shred for the nachos.

Prepare the pico de gallo by washing and drying 6 Roma tomatoes.

Cut the tops off the tomatoes and dice them using a food chopper.

Chop half of a red onion and add it to the diced tomatoes.

Peel 2 large cloves of garlic and mince them, adding to the tomato and onion mixture.

Cut a lime into quarters and squeeze the juice into the pico de gallo mixture.

Prepare half a jalapeno by removing the seeds and ribs, then chop it and add to the pico de gallo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens