Short Rib Nachos

These are O.M.G good.  Life changing.  You can also make them in less than 10 minutes, give or take grating cheese time.  How is that possible you ask?  Your best friend the freezer.  Remember these amazing short rib tacos from a couple of months ago?  Well you made a big batch like instructed and froze a bunch for later.  Now is the time to dig them out of the freezer and spread them all over a huge mound of chips and cheese.  Seriously, if you are going to take the time to make a slow cooked item like short ribs, it takes the exact same time to cook enough for 4 as it does for 6 (or 10 for that matter) so go ahead and make way more than you need.  Then when Thursday night football rolls around and you realize you don’t have a fabulous football meal planned for mid-week you can absolutely kill it with these nachos.

DSC01676

If you don’t have those short ribs tucked away in your freezer go ahead and throw some shredded chicken on here – really this is just a method.  Swap out cheddar for jack cheese or red salsa for green – it’s a great way to get rid of stuff hanging around in your fridge.  One pro tip courtesy of my husband – make sure to take the extra step of tossing half the chips and cheese together before topping with the rest.  That ensures you don’t just end up with one layer of cheese, neglecting lots of the chips.  This made the perfect football dinner (yep just for two people, no judging) but it would also make a great appetizer for Fiesta Friday.  I went ahead and just ate these babies straight off of the cookie sheet because I didn’t want to waste time transferring them to something nicer but for a dinner party just use two spatulas to transfer, should happen pretty easy with all that cheese acting as glue!

DSC01675

Short Rib Tacos (printable version at the end of the post)

Inspiration:  freezer diving
Special Equipment:  none

  • 10 ounces of tortilla chips
  • 8 ounces of grated jack cheese
  • 1 to 3 fresno chilis (or jalapenos) thinly sliced
  • 1 1/2 – 2 cups leftover short ribs (or other shredded meat) – room temperature or rewarmed
  • 4 tablespoons salsa verde
  • 2 scallions, green and white part, chopped
  • sour cream to serve

Preheat your oven to 425 degrees.  On a cookie sheet spread half of the chips and half of the cheese and toss together.  Top with the rest of the chips, then evenly distribute over top the rest of the cheese, the chilis, the short ribs and the salsa.  Bake for 6 to 7 minutes until all the cheese is melted.  Sprinkle with the scallions and dollop on the sour cream or serve on the side.

DSC01684

Short Rib Nachos

  • Servings: 4
  • Time: 8 minutes
  • Print

Special Equipment:  none

  • 10 ounces of tortilla chips
  • 8 ounces of grated jack cheese
  • 1 to 3 fresno chilis (or jalapenos) thinly sliced
  • 1 1/2 – 2 cups leftover short ribs (or other shredded meat) – room temperature or rewarmed
  • 4 tablespoons salsa verde
  • 2 scallions, green and white part, chopped
  • sour cream to serve

Preheat your oven to 425 degrees.  On a cookie sheet spread half of the chips and half of the cheese and toss together.  Top with the rest of the chips, then evenly distribute over top the rest of the cheese, the chilis, the short ribs and the salsa.  Bake for 6 to 7 minutes until all the cheese is melted.  Sprinkle with the scallions and dollop on the sour cream or serve on the side.

1 Comment

  1. Pingback: Super Bowl Food Round Up | A Capitol Contessa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: