A couple weeks ago, we had a large group coming over to our home. I didn’t have time to run to the store. I had way too much cleaning to do. As much as I wish my house was always sparkling clean and company ready, I must face reality. I live with an active toddler and a defiant basset hound. I need an army of woodland creatures to come and help me, but alas, I must clean it myself. As I didn’t have time to go to the store, I rummaged my cabinets and fridge to see what I could put together for company. I found a 2lb roast, a can of re-fried beans, and a bag of tortilla strips. I came up with these loaded beefy nachos and they were such a hit, that after inhaling the first batch, my guests asked if I could make another. The beef takes some time to cook, but it is all hands off, so I was able to scrub the house while it simmered in the oven. It filled the house with such an amazing aroma.
STEP ONE: Cook the Beef
Pre-heat oven to 300. Mix together chili powder, oregano, cumin, garlic powder, salt, and pepper in a small bowl. Rub spice mixture on all sides of roast. Place roast in a baking dish, top with un-drained canned tomatoes with jalapeno. Bake for 5 hours. Let cool to room temperature.
STEP TWO: Make Bean Mixture
Whisk together beans, sour cream, and chili powder; set aside
STEP THREE: Assemble and Bake Nachos
Pre-heat oven to 400. Line two cookie sheets with parchment paper and spray with cooking spray. Spread half the chips on each cookie sheet. Dot chips with small drops of bean mixture. Top each tray with 1 cup of the shredded beef mixture. Sprinkle 1 1/2 cups of cheese over each tray. Bake trays, one at a time, for 12 to 15 minutes or until heated through and cheese is melted.
STEP FOUR: Top Nachos
Top nachos with your favorite toppings. I used chopped tomatoes, avocado, cilantro, and sour cream, but you could also top with pickled jalapenos, olives, or anything else you fancy.