Ditkas Pot Roast Nachos Recipes
BBQ ROAST BEEF NACHOS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add in the roast beef, stir once and let the meat brown, about 2 minutes, and stir again. Add in the BBQ sauce and simmer for 5 minutes.
- Layer the shredded cheese on top of some tortilla chips on a large platter. Pour the piping hot meat over the cheese and then top with the crispy onions, cherry peppers and dollops of the Honey Horseradish Crema.
- Mix the sour cream, horseradish, honey, mustard and salt in a bowl. Let the crema sit for 20 minutes before serving.
POT ROAST NACHOS
Pot Roast Nachos Recipe - use leftover pot roast to make amazing baked nachos! Pot roast, bbq sauce, chipotles, tortilla chips, cheese, sour cream, jalapeños, tomatoes and green onions. Copycat recipe from Ditka's in Chicago.
Provided by Author: Stephanie - Plain Chicken.com
Categories Appetizer
Time 10m
Yield Yield: serves 6
Number Of Ingredients 9
Steps:
- In a medium saucepan, reheat the pot roast with the BBQ sauce and chipotle peppers.
- Preheat oven to 500ºF.
- Place tortilla chips in a single layer around a large, round oven-proof dinner plate.
- Using tongs, spread the saucy meat around the tortilla chips.
- Squeeze out sour cream in a crisscross pattern over chips and meat(I used a sandwich bag and cut the tip off the edge of the bag).
- Sprinkle cheese over the chips evenly to the rim. Top with jalapeno slices and diced tomatoes.
- Toast in 500ºF oven until cheese is melted completely (should toast quickly). Garnish with scallions.
SHREDDED BEEF NACHOS
"After ordering nachos in a couple of restaurants, I figured they would be a snap to make at home," related Donna McFarland of Eugene, Oregon. "This version, which calls for leftover roast, is also good with bell peppers added."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Arrange chips in an ungreased broiler-safe platter or 15x10x1-in. baking pan. Top with beef, cheese, tomatoes, olives and onions. , Broil 6 in. from the heat for 3-5 minutes or until cheese is melted. Serve with salsa, sour cream and guacamole if desired.
Nutrition Facts : Calories 259 calories, Fat 14g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 505mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.
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