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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
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 960kcal
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**


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


Calories: 960kcal | Carbohydrates: 57g | Protein: 98g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 277mg | Sodium: 1021mg | Potassium: 1511mg | Fiber: 4g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 2.9mg | Calcium: 470mg | Iron: 9.1mg