I love to throw nachos together and there are tons of variations, but one of my favorite ways is to use leftover steak (grilled, usually, but this time we had a large amount of broiled flank steak leftover because of a work/dinner mix-up). Leftover grilled chicken works great as well. Here is what I do:
This makes one large jellyroll pan full, enough to feed our crowd of boys. You can definitely use the techniques and make a smaller amount.
4 cups cooked meat (steak, chicken, pork) sliced thinly
4 TB cooking oil
1 TB taco seasoning
1 tsp garlic powder
1 tsp salt (or to taste, if your meat is seasoned)
One can seasoned black beans, drained and rinsed and heated through
3 Cups shredded cheese (cheddar or Colby jack is what I usually use)
1 1/2 Cups corn salsa (mix one normal size bag frozen corn, thawed; one chopped jalapeno; 1/4 cup chopped onion; 1/4 cup chopped cilantro; dash salt; dash Tabasco)
One tomato, chopped
One bag corn tortilla chips, restaurant style (we like Santitas)
Heat one tablespoon oil in skillet for each batch of meat. Brown the sliced meat in batches in the skillet, sprinkling with the taco seasoning and garlic (reserve enough for each batch from the above listed amount), and adding salt as desired. Hold the cooked meat warm.
Spread the bag of chips out on a jelly roll pan. Cover with the meat, beans, and cheese. At this point you can broil for a couple of minutes (watch closely) or continue with the rest of the toppings.