If you made my last recipe for classic pot roast, you may have a little bit of that delicious meat left over. While it’s tempting to eat that oh-so-good pot roast again the next night the exact same way, I like to mix it up (mostly so that my kids don’t complain about leftovers). As it turns out, the meat from the pot roast is easily transformed into the yummiest Mexican-style shredded beef quite easily. It tastes amazing on top of nachos. We all know that nachos are pretty much always amazing, but this meat takes it to a new level. This is almost a zero-effort meal that will make everyone happy.
1-2 c. meat leftover from classic pot roast
1 tsp. cumin
1 tsp. chili powder
Shredded cheddar cheese
1 c. black beans
Cilantro, for topping
Green onions, chopped,for topping
Guacamole, see recipe below
Sour cream, if desired
Jalapenos, chopped, if desired
1 ripe avocado
1 roma tomato, finely chopped
2 green onions, chopped
1 Tbsp. cilantro, chopped
Juice from one lime
Jalapeno, finely chopped (if desired)
Salt and pepper to taste
Preheat the oven to 400. Shred the roast. Reheat in a skillet with a little water (just for moisture). Add cumin and chili powder for flavor.
Line a cookie sheet with foil and spread out tortilla chips evenly. Add shredded cheese. Top with beans and meat. Bake for 5-10 minutes, or until cheese is melted.
While the nachos are cooking, prepare the guacamole. Mash the avocado with a fork. Add tomato, onions, cilantro, lime juice, jalapeno and salt and pepper. Mix together.
Top nachos with cilantro, green onions, guacamole, sour cream, jalapenos and any other toppings you like!