Wednesday, September 26, 2012

Shredded Beef Nachos

Here's another recipe using the roast I posted on last week.  I've been sharing these recipes with you all, because we're a small family.  We can't just eat a whole roast in 1 sitting (or even in 1 week!) and I find it really helpful to have multiple recipes using the meat so it doesn't go to waste.  Or stuck in the freezer to be forgotten. . . .

We started out with French Dip Sandwiches, the first day we made the roast, then Tacos, and now Nachos.  And if you're like us, and STILL had meat leftover after those meals, here's a few more options: follow the recipe for tacos, but instead make them into enchiladas.  Add cheese and the meat mixed with salsa to a tortilla, roll them up, place in the pan and cover with more cheese and enchilada sauce.  OR add that mixture to a tortilla, roll up burrito style (tucking the ends of the tortilla in) and fry to make Chimis.  

Or just keep eating these nachos, because they're super yummy! These would also be the perfect addition to your football weekend. 


Arrange your chips on a plate, or on a baking sheet (depending on how much you're making).  Sprinkle with some cheese, arrange the meat around, sprinkle with more cheese (particularly over the meat) and place in the oven.  Broil until the cheese is melted.  WATCH IT!!  The broiler will likely burn your nachos if you walk away.  It only takes a few minutes to make.  Top the nachos with sour cream, guacamole, and tomatoes (or salsa).  


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