This is a recipe from 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 shredded beef nachos.
Also, it would 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.
- LEFTOVER POT ROAST
- CANNED PETITE DICED TOMATOES (I USED THE KIND WITH ONION ALREADY IN IT)
- BEEF STOCK (I JUST MADE SOME FROM A BOUILLON CUBE)
- CHILI POWDER
- TORTILLA CHIPS
- WHATEVER OTHER TOPPING YOU WANT – SOUR CREAM, AVOCADO, CILANTRO, LIME WEDGES, ETC.