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There is nothing like sitting down in front of a tray of beef nachos. It’s a tray full of color and delicious textures and tastes, and the best part is that they are just SO DANG EASY to make.
If you get our weekly email then you already know the story of how our kids were out of school for nearly a week due to flooding in the area and also how that prolonged stay at home took a major bite out of our monthly grocery budget.
Blaine and I spent a good amount of time trying to fill up the bottomless stomachs of our children that week and these shredded beef nachos (plus the Green Chile Chicken nachos) were part of our efforts.
How to make shredded beef nachos
So, the beef we used was actually leftover pot roast from the night before. The tender pulled beef was perfect for the plate of nachos and since we didn’t have a ton of leftovers from the night before, using up the remnants was just right for an appetizer or snack.
If you didn’t have pot roast leftovers, then you could easily make a small chuck roast just for this OR hit up your local barbecue joint for an order of brisket to use on these.
Beef Nacho Toppings
So what to you put on your nachos? Everything. Ok, maybe not EVERYTHING but the possibilities are endless. I love fresh pico de gallo, fresh avocado and some cheese sauce.
A little jalapeno and sour cream would be nice, too. Just remember that cold toppings go on after they come out of the oven. Don’t put your pico on your nachos before you warm them up. As a matter of fact here’s the perfect order of adding your toppings
- Shredded cheese (if you are using)
- Warm in oven
- Cheese Sauce
- Pico de gallo
- Sour cream or Mexican crema
There you go! You are all set for the plate of the best beef nachos. May it fill the void in your heart, or at least in your children’s stomachs.
- Place a single layer of tortilla chips on a foil lined tray, and heat in the oven for 5 minutes. Meanwhile, reheat the beef in the microwave until nice and hot. Shred with a fork.Remove the chips from the oven and top with beef, cheese sauce, pico de gallo, avocado. Serve immediately.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and stir until the sauce is thick and creamy. If the sauce is too thick, add more milk to thin it out. (You are looking for an egg nog consistency).Reduce the heat to low and stir in the salt, cumin and cheeses. Stir until the cheese is melted. Remove from heat.