Pot Roast Nachos

Name: Pot Roast Nachos
Total time: 55 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons butter; 1 large sweet onion (or yellow onion, sliced ¼-inch); 2 (24 ounce each) bags waffle fries; 2 cups cooked beef (pot roast, leftover steak, prime rib etc, chopped or shredded); 1½ cups shredded mozzarella cheese; ½ cup shredded gruyere cheese (or provolone, or additional mozzarella cheese); ½ cup frozen peas; 1 cup beef gravy; ½ cup horseradish sauce

Crispy waffle fries piled with tender leftover pot roast, caramelized onions, melty cheese, and peas, finished with warm beef gravy and horseradish sauce.

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium 👁️ 29 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

2 tablespoons butter
1 large sweet onion (or yellow onion, sliced ¼-inch)
2 (24 ounce each) bags waffle fries
2 cups cooked beef (pot roast, leftover steak, prime rib etc, chopped or shredded)
1½ cups shredded mozzarella cheese
½ cup shredded gruyere cheese (or provolone, or additional mozzarella cheese)
½ cup frozen peas
1 cup beef gravy
½ cup horseradish sauce

Steps

Preheat the oven to 425°F.
Add the butter and onion to a medium skillet over medium-low heat. Once the butter has melted, reduce the heat to low, stirring occasionally, cooking until the onion is golden brown, about 20 minutes.
Meanwhile, on a large rimmed baking sheet, spread the waffle fries into a single layer. Bake for 30 minutes or until crisp.
Remove the waffle fries from the oven and top with the beef, caramelized onion, cheese, and frozen peas. Bake for an additional 10 to 12 minutes.
Pour gravy overtop and serve with horseradish sauce.