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Asian Beef Nachos
Nachos take on a new twist with this fast and easy recipe. |
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 8
| 1 |
fully cooked boneless beef pot roast with gravy |
| 1/2 |
package (12 to 13 oz.) wonton wrappers, cut diagonally in half |
| 1/4 |
cup Southeast Asian peanut sauce |
| 2 |
Tbsp. hoisin sauce |
| 1 |
medium yellow bell pepper, cut into 1-inch long strips |
| 1 |
Tbsp. vegetable oil |
| 2 |
cups Monterey Jack cheese, shredded |
| 1/2 |
cup tomato, chopped |
| 1/4 |
cup green onion, finely chopped |
| 1 |
Tbsp. fresh cilantro, chopped |
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Evenly space oven racks and preheat to 400°F. Spray two large baking sheets with cooking spray. Place wonton wrappers on baking sheets in single layer. Spray wrappers with cooking spray. Bake in 400°F oven 6 to 9 minutes, or until crisp and edges are lightly browned; switching baking sheet position in oven midway through the baking. Remove sheets to wire racks. |
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Meanwhile, heat beef pot roast according to package directions. Remove pot roast from gravy; shred pot roast using 2 forks. (Gravy may be reserved for another use if desired.) Combine peanut and hoisin sauces in large bowl. Add beef, toss to coat. |
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Toss bell pepper with oil in small bowl. Place in shallow baking pan. Roast in 400°F oven 10 to 12 minutes or until tender and lightly browned. |
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Place wonton chips on two microwave-safe dinner plates. Sprinkle evenly with cheese; top with beef. Microwave each plate on HIGH 1/2 to 2 minutes, or until beef is hot and cheese is melted. Sprinkle with bell pepper, tomato, green onions and cilantro. Serve immediately. |
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| Wonton chips may be prepared one day ahead; seal in sealable plastic bag. Bell peppers may be roasted one day ahead; refrigerate, covered. |
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