This is a recipe I found in an issue of Wasatch Woman magazine and held on to it to help use up leftover roast beef. I finally had some leftover roast and found it when I was looking through my files of recipes to try. The recipe originally was intended to be used for tacos, which you still could do, but I made it into nachos. It would also be excellent to use in a burrito, quesadilla, or even a tostada. It was easy, tasty, and a great way to use up leftovers. It was a hit with the whole family. Plus, cumin is one of my favorite spices for Mexican dishes.
Shredded Beef Nachos
1 pound leftover pot roast (needs to be shredded are able to shred)
1 (14.5 ounce) can petite diced tomatoes (I used the kind with onion already in it)
1 cup beef stock (I just made some from a bouillon cube)
2 tsp. chili powder
2 tsp cumin
Whatever other topping you want – sour cream, avocado, cilantro, lime wedges, etc.
In a large skillet over medium heat, heat the leftover roast, shredding it as it warms up. Add tomatoes, stock, chili powder, and cumin. Stir together and cover. Let it simmer for 15 minutes, until heated through and completely shredded. Place chips on a plate and cover with cheese. Microwave for 30 seconds or more until cheese is melted. Top with shredded beef followed by any other toppings you desire.