Spicy Pot Roast Nachos with melted cheese, sliced jalapenos in a cast iron skillet

Spicy Pot Roast Nachos

Transforming favorite comfort food Pot Roast into hearty, spicy nachos creates a whole new dish to love! Great for a main dish or entertaining.

Course Appetizer
Cuisine American
Keyword beef nachos, pot roast nachos
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 960 kcal
Author Toni Dash


  • 2 1/2 cups (1/2 pound) Shredded Pot Roast
  • 1/2 cup Barbecue Sauce*
  • 4 cups Corn Tortilla Chips
  • 1 cup canned Black Beans rinsed and drained
  • 1 1/2 cups grated Mild Cheddar Cheese
  • 1 1/2 cups grated Pepper Jack Cheese
  • 1-2 Jalapeno Peppers thinly sliced**


  1. Preheat the oven to 400 degrees. Combine the pot roast and sauce in a small bowl and stir to coat.  Stir in the black beans.

  2. In a 10-inch oven-proof skillet layer half of the chips, topped wtih half of the meat/bean mixture, cheese and jalapenos.  Repeat.  Place in the oven for aproximately 5 minutes until the cheese is fully melted. Remove from oven.

  3. Garnish with toppings of choice: chopped cilantro, guacamole, sour cream. Serve immediately.

Nutrition Facts
Spicy Pot Roast Nachos
Amount Per Serving
Calories 960 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 15g 75%
Cholesterol 277mg 92%
Sodium 1021mg 43%
Potassium 1511mg 43%
Total Carbohydrates 57g 19%
Dietary Fiber 4g 16%
Sugars 6g
Protein 98g 196%
Vitamin A 9.9%
Vitamin C 3.5%
Calcium 47%
Iron 50.6%
* Percent Daily Values are based on a 2000 calorie diet.