Nachos can be the perfect vehicle for so many flavors ... there aren’t any rules when it comes to cooking in your own kitchen - so think outside the box - it’s ok to pray and ask God for delicious ideas that will put your ingredients to use!

I start with a theme ... this time, Mexican.  Tomatoes, jalapeños, onions, garlic, chili powder ... all goes into a mixing bowl in advance for the flavors to blend!

I decided to make a cheese sauce instead of just melting shredded cheese on top - which, would also work.  But these are triple-layered ultimate nachos - so I went all out!  I used a mixture of cheese - half was sharp yellow cheddar and half was Queso Quesadilla - which melts beautifully and is milder in taste.

I started by making a roux of 1+ Tablespoon(s) of butter and 1+ Tablespoon(s) of all-purpose flour.  Then whisked in a cup of whole milk.  As that was thickening up on the stove - I added Cayenne Pepper and Garlic Powder, to taste (but we really like a lot).  Then, added the cheeses and whisked until smooth.  *Once you get the hang of making a cheese sauce you really love - you can adapt it for many, many things - think beyond Mac & Cheese!

Once my cheese sauce was ready - and my tomato mixture was ready ... I kind of had to remind myself I was still making nachos - I was ready to grab the chips and dive in!  Self-control pays off ...

The leftover part of this recipe is the “Spicy Shredded Beef - Master Recipe - Pressure Cooker” ...  just love this recipe; and it’s an easy one to vary if you like more or less heat ... !!  Check out a previous post on “Top Notch Top Round Chimichangas” ... Top Round and I get along well - I can find it for under $4 a pound - and it’s an easy one to stretch because it cooks well under pressure - lending itself very useful for a wide variety of dishes!

I layered store-bought nacho chips, seasoned tomato mixture, spicy shredded beef ... oh and I had some refried beans in the freezer (recipe here) I used as well ... and of course, the incredibly decadent cheese sauce ... once layered as I wanted ...under the broiler they went until golden, hot and cheesy!

I love leftovers, don’t you?  So - if you’re not a fan of leftovers yet ... and are hesitant to get creative ... just stick the meat in the freezer (labeled) and keep searching until you have your lightbulb moment.  Perhaps my “Leftover Makeovers” page may help you in your search!

Repurposing leftovers can save you a bundle - and you’ll have something incredible on your table too!  ENJOY!!