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Prep
Difficulty
Medium
Time
Estimate
1 hour
Simmer the shredded beef in a stove top or pressure cooker. Preheat the oven, start assembling the nachos and bake as the beef simmers. If the beef went in a crockpot, prepare the nachos about 45 minutes before you are ready to eat. Bake the nachos. Serve them hot with a the shredded beef and mexican toppings on top.
Slowly simmer beef into shreddable spicy goodness. Make enough to feed a crowd or for leftovers, which freeze well.
These nachos are a classic favorite in my family. Although, I admit every time I make them I manage to stuff more and more vegetables into the mix. This is the ‘winter’ version as I shred in roots and greens, then bake it away.
Some of my favorite Mexican restaurant’s have these fantastic salad bar-like stations where you can top off and garnish your own dishes. Often this includes several variations of salsa. Use this simple guideline to build your own favorites. Add this to your shopping list whenever you add a Mexican dish that needs a bit of sparkle and fun on top.
