Shredded Beef Nachos
This post may contain affiliate links. Read our disclosure policy.
This recipe originally came from an issue of Wasatch Woman magazine, and I’ve been holding onto it for years as a clever way to use up leftover roast beef. When I finally had some roast on hand and was flipping through my stash of “recipes to try,” this one practically jumped off the page. While it was originally meant for tacos (and you could absolutely go that route), I decided to turn it into shredded beef nachos—and let me tell you, it was a delicious decision.
The seasoned beef is incredibly versatile. You could easily use it in burritos, quesadillas, or tostadas, depending on what you’re craving or what you have on hand. It’s quick to throw together, packed with flavor, and a fantastic way to breathe new life into leftovers. The whole family loved it, and it’s now one of those recipes I’ll reach for again and again.
And let’s talk about the seasoning—cumin is the star here. It adds that warm, earthy depth that makes Mexican-inspired dishes so satisfying. If you’re looking for a simple, crowd-pleasing way to reinvent roast beef, this one’s a keeper.
Ingredients for Shredded Beef Nachos
- LEFTOVER POT ROAST
- CANNED PETITE DICED TOMATOES (I USED THE KIND WITH ONION ALREADY IN IT)
- BEEF BROTH OR STOCK (I JUST MADE SOME FROM A BOUILLON CUBE)
- CHILI POWDER
- CUMIN
- TORTILLA CHIPS
- WHATEVER OTHER TOPPING YOU WANT – SOUR CREAM, AVOCADO, CILANTRO, LIME WEDGES, ETC.
Instructions for Mexican Shredded Beef Nachos
Start by grabbing a large skillet and setting it over medium heat. Add your leftover roast beef to the pan and begin shredding it with a fork as it warms up. Once it’s nicely broken down, stir in a can of diced tomatoes, beef stock, and a sprinkle of chili powder and cumin—those spices will bring out that bold, smoky flavor we love in Mexican-inspired dishes.
Cover the skillet and let everything simmer for about 15 minutes, giving the flavors time to meld and the beef to become tender and fully shredded. Your kitchen will smell amazing by this point!
While the beef is finishing up, arrange tortilla chips on a microwave-safe plate and sprinkle with shredded cheese—cheddar, Monterey Jack, or a blend works beautifully. Pop the plate into the microwave for 30 seconds or until the cheese is melted and gooey.
Now for the fun part: pile on the shredded beef, then add your favorite toppings. Think sour cream, guacamole, diced onions, jalapeños, fresh cilantro, pico de gallo, or even a squeeze of lime juice. Customize it to your heart’s content!
Frequently Asked Questions
Can I use a different type of meat instead of roast beef?
Absolutely! This recipe works well with any leftover cooked, shredded meat—brisket, pot roast, or even shredded chicken or pork. Just adjust the seasoning to match the flavor profile you’re going for.
What kind of tomatoes should I use?
Canned diced tomatoes are perfect for convenience, but you can also use fire-roasted tomatoes for extra depth or fresh chopped tomatoes if you prefer a lighter taste.
Can I make this ahead of time?
Yes! You can prepare the shredded beef mixture in advance and store it in the fridge for up to 3 days. Just reheat it before assembling your nachos.
What cheese melts best for nachos?
Cheddar, Monterey Jack, or a Mexican blend are all great choices. For extra meltiness, you can mix in a little Velveeta or queso blanco.
Can I bake the nachos instead of microwaving them?
Definitely! Arrange the chips and cheese on a baking sheet and bake at 375°F (190°C) for 5–7 minutes, or until the cheese is melted and bubbly.
What toppings go well with these nachos?
The possibilities are endless! Try sour cream, guacamole, salsa, jalapeños, diced onions, olives, shredded lettuce, or fresh cilantro. A drizzle of hot sauce or a squeeze of lime adds a nice finishing touch.
How can I make this recipe more kid-friendly?
Skip the spicy toppings and let kids build their own nachos with mild cheese, beef, and simple toppings like sour cream or avocado. It’s a fun, hands-on meal they’ll love!
FOR MORE RECIPES LIKE THIS, TRY:
Shredded Beef Nachos
Real Mom Kitchen
Ingredients
- 1 pound leftover pot roast needs to be shredded are able to shred
- 14.5 oz 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
- Tortilla chips
- whatever other topping you want – sour cream, avocado, cilantro, lime wedges, etc.
Instructions
- 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.
