Bar-B-Q Nachos

  • 7



  • 1 pound cooked beef pot roast or brisket
  • 1 package (20 to 24 ounces) frozen waffle fries
  • 1 can (16 ounces) baked beans, drained
  • 1/2 cup Stubb’s Smokey Mesquite Barbeque Sauce
  • 1 cup reduced-fat shredded mozzarella cheese
  • 1/2 cup reduced-fat sour cream (optional)
  • 1 green onion, chopped


  • Prepare waffle fries according to package directions. Shred beef pot roast with two forks.

  • Meanwhile, combine beef and barbecue sauce in a medium saucepan. Heat beef mixture over medium heat 8 to 10 minutes or until beef is heated through, stirring occasionally.

  • Reduce oven temperature to 350°F. Top waffle fries with beef mixture, beans and cheese. Bake in 350°F oven 5 to 7 minutes or until mixture is heated through and cheese is melted.

  • Top mixture with sour cream, if desired. Sprinkle with green onions.

  • Cook's Tip  Two packages (17 ounces each) fully-cooked pot roast or brisket may be substituted for cooked pot roast or brisket. Remove beef from package, discarding au jus or gravy. Continue as directed in step 2.

  • Cook's Tip  Waffle fries may be transferred to an oven-safe baking dish. Continue as directed in step 3.

  • This recipe is an excellent source of protein and vitamin B12; and a good source of fiber, iron, selenium and zinc.

  • Courtesy of the Beef Checkoff.

Nutrition information (per Serving)