INGREDIENTS

• 2 cups Preferred Angus® beef eye of round roast, chopped and shredded
• 1 teaspoon ground sage
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 bag tortilla chips
• 2 cups pepper jack cheese, shredded
• 15-ounce can pinto beans, precooked and strained
• 1 cup quesadilla cheese
• 1⁄4 cup sliced black olives
• 1⁄2 cup jalapeños

• Fresh red tomato, chopped
• Cilantro, chopped
• Red onion, chopped
• Pico de gallo
• Avocado or guacamole
• Lime wedges

INSTRUCTIONS

1. Pat roast dry and season with ground sage, sea salt, cracked black pepper, cumin, chili powder and garlic powder.
   
2. Place seasoned roast in slow cooker and cook on low for 8-10 hours.
3. Remove from slow cooker and place on tray to let cool. Once cool, shred the roast with forks.
4. In an oven-safe casserole dish or cast-iron skillet, layer your ingredients one by one: chips, pinto beans, cheese, olives, jalapeños and shredded eye of round roast.
5. Broil in the oven until cheese is melted.
6. Top with optional ingredients: tomato, onion, cilantro, pico de gallo, avocado or guacamole and freshly squeezed lime.