Weeknight Dinners
Nachos With a Bad Attitude
Spicy, cheesy, sheet-pan nachos. No manners. No regrets.
Ingredients
- 1 quart jar Granny's canned beef (about 2 lb beef plus its broth)
- 1 Tbsp taco seasoning
- 1 chipotle pepper in adobo, minced, plus 1 tsp adobo sauce
- 1 bag (12 oz) tortilla chips
- 2 cups shredded Monterey Jack or pepper jack
- 1 can (15 oz) black beans, drained
- Pickled jalapeños
- Toppings: salsa, sour cream, guacamole, cilantro, onion
Steps
- Open and heat the beef. Check the seal first. Pour the beef and all its broth into a pot, bring it to a boil, and heat it all the way through before using it in the rest of the recipe.
- Heat the oven to 400°F and line a sheet pan with parchment.
- Spice the beef. Strain the heated beef and shred it. Simmer it 5 minutes with taco seasoning, chipotle, adobo sauce, and ¼ cup of the broth until saucy.
- Layer. Spread half the chips on the pan, then half the beef, beans, cheese, and jalapeños. Repeat.
- Bake. 8 to 10 minutes until the cheese is melted. Load up with toppings and serve right from the pan.
Notes
Granny’s tip: For a nicer attitude, skip the chipotle and use mild salsa.
Store-bought works too: no home-canned beef? Use about 2 lb of cooked chuck roast plus 2 cups beef broth.
Using home-canned beef safely: check every jar before opening. If the lid is bulging or unsealed, the jar leaks, liquid spurts when opened, or anything smells off, throw it out without tasting. Heat the beef all the way through before eating. For extra safety, NCHFP recommends boiling home-canned meat for 10 minutes (add 1 minute per 1,000 ft of elevation). Get the canning process in The Smell That Woke the Dogs.
Twelve meals, one jar of beef
This is one of the twelve dinners competing for my five jars. See them all.
