SPICY POT ROAST NACHOS

Prep Time 10 minutes

 Cook Time 5 minutes

 Total Time 15 minutes

 Servings 6

Ingredients

• 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**

Instructions

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.