take on Mike Ditka’s famous Pot Roast Nachos.
Ingredients (Serves Four)
16 Corn Tortilla Chips (I cut up corn tortillas and fried them myself. But, if you don’t want to go through all that trouble, you can use store bought chips.)
1 Cup of Shredded Pot Roast
¼ Cup Black Beans
1 Cup of Shredded Mexican Blend Cheese
1 Tablespoon of Sour Cream
1 Jalapeno, thinly sliced
1 Roma Tomato, seeded and diced
1 Green Onion, thinly sliced
This is my heaven on a platter! Take the shredded pot roast and distribute it on top of the pile of chips. Next distribute the black beans. I am a nacho artist so I try to ensure every chip has a little somethin’ on it.
Cover the chips with shredded cheese and place under the broiler until the cheese melts, about two minutes.
Top the melty cheese with little dollops of sour cream, the sliced jalapenos, diced tomatoes, and green onion.
Pot Roast Nachos & A Giveaway