Ingredients

The following ingredients have 4 Servings
  • 1 pound leftover pot roast (needs to be shredded are able to shred)
  • 1 (14.5 ounce) 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.

Instruction

  • 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.