Slow Cooker Steak Nachos with Spicy Butternut Squash Queso

Not your mama’s nachos but these Slow Cooker Steak Nachos with Spicy Butternut Squash Queso are as flavor filled as it gets! Butternut squash makes the queso creamy with half the cheese to save fat and calories. Oh and the steak is crazy tender, perfectly seasoned and made right in the slow cooker!

Thank you all for the awesome feedback yesterday on the “How Much Protein Do You Need” blog. I’ll be sure to include more posts like this! Let me know if you have a specific nutrition topic too that you’d like me to blog about.

I’m a bit under the weather today, anyone else hit with a cold? Sometimes it’s hard to tell if it’s an allergy attack or cold with me, but with this spotty weather that we’ve been having everyone seems to be getting sick. Kara inspired me to drink tea before my coffee and I’ve been doing that this week! In fact I’m drinking about 3 cups of green tea per day and I’m starting to love it.

Sorry guys, if you’re like what in the world Kristina another butternut squash recipe?!

But seriously, look at them— aren’t they gawwwgeous? Makes me want to dig a spoon right into the middle of that roasted baby.

They are one veggie that I just can’t seem to get enough of this season. I haven’t really ever cooked with the butternut squash before this fall but now I’m adding it to everything!! I even used some of the leftover queso and stirred it into our pasta last night! AMAZING!

Now this queso is spicy, which is great if your sick because it will for sure clear the sinuses! But no worries, if you’re not a spicy guy or gal, just sub in your favorite cheddar cheese. But I love spicy.

This is a no.bake.nacho because the steak is made in the slow cooker and butternut squash in the oven! You’ll want to avoid baking the nachos loaded because the butternut squash could make the chips too moist— it will still taste good but messier to eat.

You know I’m a fan of the nacho… as they make an appearance on our weekly dinner menu regularly.. and it’s mostly because I love the ease of using the crockpot! Kali made sirloin tip steak in the slow cooker and it blew my mind, I was instantly dreaming up recipes.. and naturally the nacho came to mind.

I’m so glad I FINALLY learned how to cook steak in the slow cooker!! These nachos are actually pretty light and satisfying; you’ll feel good after eating them!

Questions: Are you loving butternut squash this season too? What’s your favorite way to cook it??

Slow Cooker Steak Nachos with Spicy Butternut Squash Queso

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★★★★★

5 from 1 reviews

• Author: Kristina LaRue
• Prep Time: 20 mins
• Cook Time: 8 hours
• Total Time: 8 hours 20 mins
• Yield: 8 1x

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Description

Not your mama’s nachos but these Slow Cooker Steak Nachos with Spicy Butternut Squash Queso are as flavor filled as it gets! Butternut squash makes the queso creamy with half the cheese to save fat and calories. Oh and the steak is crazy tender, perfectly seasoned and made right in the slow cooker!

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Scale 1x2x3x

Ingredients

• For Steak:
• 1.5 pounds sirloin tip steak
• 1 tablespoon minced garlic
• 1 tablespoon chili powder
• 1 cinnamon stick
• 1/4 teaspoon red pepper flakes
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 cup apple juice
• salt and pepper
• For Queso:
• 1/2 medium butternut squash
• 1 teaspoon olive oil
• 4 ounces or 1 cup shredded habanaro cheddar cheese
• For Nachos:
• 12 ounces tortilla chips
• 1 can garbanzo beans, drained
• 2 cups fresh spinach, chopped

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Instructions

1. Add all steak ingredients to slow cooker and cook on low heat for 8-10 hours; shred steak once finished cooking.
2. Preheat oven to 425 degrees F; line baking sheet with parchment paper.
3. Place half butternut squash on parchment paper and drizzle with olive oil; bake for 45 minutes.
4. Scoop butternut squash out of skin and place in food processor; blend until smooth.
5. Add shredded cheddar cheese to squash, and puree until all cheese is melted and blended into butternut squash.
6. To make nachos, layer chips with steak, beans, queso, and spinach. Enjoy while hot.
7. Note: To make queso dip less spicy, use 2 ounces habanero cheddar cheese and 2 ounces traditional cheddar cheese. This makes a large batch, but I love leftovers so to serve a smaller crowd, simply pre everything, and then half the steak, queso, chips, beans, and spinach for another night.

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Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

www.loveandzest.com

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