Shredded Beef Chunk Nachos

There's a fabulous authentic Mexican Restaurant in Blackfoot, ID called Melina's where they serve "Chunk Nachos". I have had extreme craving for all types of Mexican food with my pregnancy and really, really, really wanted Chunk Nachos. However, since we live over 3 hours from Melina's, I decided to make my own.

First, I put a small pot roast in my crock pot, early in the day. I let it cook low and slow for about 6 hours, seasoned only with minced onion and cooked in 2 inches of water. When it was finished cooking and very tender, I shredded the beef and poured in a large can of enchilada sauce (mild).
I used unbaked tortillas and cooked them on my griddle.

I cut them into 8 uniform triangles and layered them on a cookie sheet.

I evenly spread the meat on top of the tortilla triangles and added 2 cups shredded cheese. I broiled them for a few minutes until the cheese was melted and we thoroughly enjoyed them.

I ate mine with diced tomato and sour cream. My husband had salsa on his as well. Both were equally fulfilling. Could also make with shredded pork or chicken instead of the beef.

Barbeque Beef

This is a very mild barbeque sauce that also works great with pork ribs.

3 lb beef roast (the kind that can be shredded)

3 tbsp flour

1/2 cup brown sugar

1 1/2 tsp chili powder

1 tsp dry mustard (I always use 1 tbsp prepared mustard)

3 beef boullion cubes

1 clove garlic

2 tbsp lemon juice

15 oz tomato sauce

Combine all ingredients in a crock pot. Add the roast and cook on low 10-12 hours. Shred roast and mix with sauce. Serve on rolls.