I have a new addiction. Our local Aldi store has started carrying a new product: crinkle cut sweet potato chips. One day while munching on this delicious snack, I had the thought that they would be great as a bed for barbeque nachos. The only problem is my allergy to tomatoes. After some research on Google, I found what I needed, a recipe for tomato free barbeque sauce. Well, today I finally got around to testing out the barbeque sauce and giving the nacho idea a try. Both, I’m pleased to say turned out really well! The barbeque sauce had all the traditional flavors that I expect and the texture was quite good. And the sweet potato chips worked out wonderfully.
Tomato Free Barbeque Nachos
- Tomato-free barbeque sauce, 1 batch
- 2.5 lb beef bottom round roast
- 1 cup orange juice
- 2 onions, halved and sliced
- garlic powder
- salt and pepper
- Sweet potato chips
- Sharp cheddar cheese, shredded
- pickled jalapeno slices
- sour cream
- Place the roast in a crock pot and season with garlic powder, salt and pepper. Add the onions and orange juice. Cook on low for 10 to 12 hour.
- Two hours before the roast is done, add the barbeque sauce.
- Remove the onions and beef from liquid. Pour the liquid into a medium sized pan and boil it thickens.
- While barbeque sauce liquid is thickening, shred the beef roast.
- Combine the sauce, shredded beef and onions.
- Layer sweet potato chips, barbeque beef, and shredded cheese. Microwave until the cheese is melted. Top with sour cream and jalapeno slices.