Pot Roast Nachos Recipes

POT ROAST NACHOS

Pot Roast Nachos image

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

Ingredients

8 -10 oz leftover Italian Pot Roast
½ cup BBQ sauce
2 tsp pureed chipotle peppers in adobo
4-oz tortilla chips
2 cups shredded cheddar jack cheese
¼ cup sour cream
2-½ oz sliced pickled jalapeños
1 tomato, diced small (no seeds)
2 scallions, chopped

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.

SLOW COOKER BEEF NACHOS

Slow Cooker Beef Nachos image

[DRAFT]

Provided by Food Network

Categories main-dish

Time 1h20m

Number Of Ingredients 9

Ingredients

1½ pounds (approximately) beef chuck roast
3 cups CHI-CHI'S® Salsa
12 CHI-CHI'S® soft taco-size tortillas
Canola oil for shallow frying
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
CHI-CHI'S® sliced jalapenos wheels, to serve
Lime wedges, to serve

Steps:

1. In slow cooker, place roast. Add salsa. Cover. Cook 4 to 6 hours on high or until beef is very tender and pulls apart easily with forks. Reserve salsa mixture in slow cooker. Shred beef. Return to slow cooker. 2. Cut tortillas into quarters. In large, deep skillet, heat oil over medium-high heat. Cook in batches in hot oil 1 to 2 minutes or until golden brown. Remove to paper towel to drain. 3. Top each tortilla triangle with beef, red onions, avocado and cilantro. Serve with jalapeno wheels and lime wedges if desired.

BBQ ROAST BEEF NACHOS

BBQ Roast Beef Nachos image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 pound rare deli roast beef, thinly sliced and julienned
1 cup your favorite BBQ sauce
1 cup shredded sharp Cheddar
Tortilla chips
1 cup French-fried onions
1/2 cup pickled cherry peppers, sliced
Honey Horseradish Crema, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt

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.

SLOW-COOKER SHREDDED BEEF NACHOS

Slow-Cooker Shredded Beef Nachos image

Slow-cooking works great for shredding beef, a traditional Mexican technique, for these nachos, with cheese, salsa, and easy packaged seasonings.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 9h15m

Number Of Ingredients 11

Ingredients

1 (3-lb.) boneless beef chuck roast, trimmed of fat
1 (1 oz) pkg. Old El Paso™ Taco Seasoning Mix
2 garlic cloves, minced
3 tablespoons brown sugar
10 oz. restaurant-style tortilla chips
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4 cup sour cream
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup sliced green onions
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro

Steps:

Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
Cover; cook on Low setting for 8 to 9 hours.
Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.

Nutrition Facts : Calories 425, Carbohydrate 22 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1/12 of Recipe without Toppins, Sodium 480 mg, Sugar 8 g

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