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Shredded Beef Nachos
Use your leftover shredded beef from last night's pot roast to make these delicious and spicy beef nachos with a smoky cheese sauce!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 2 Tablespoons all purpose flour
- 2 Tablespoons butter
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk you may need a little more or a little less
- 1/2 cup shredded pepperjack cheese
- 1/2 cup shredded sharp cheddar
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.
Calories: 1312kcal | Carbohydrates: 67g | Protein: 113g | Fat: 65g | Saturated Fat: 22g | Cholesterol: 335mg | Sodium: 1398mg | Potassium: 2009mg | Fiber: 7g | Sugar: 8g | Vitamin A: 780IU | Vitamin C: 6.6mg | Calcium: 518mg | Iron: 11.4mg