Italian Beef Nachos

• 1 lb shaved beef
• 2 cups beef stock
• 2 Tbsp minced garlic
• 1 Tbsp Italian seasoning
• 1-16oz can La Preferida Nacho Cheese Sauce
• Tortilla chips (sturdy ones — don’t play yourself here)
• La Preferida Giardiniera (Hot or Mild, your call)

1. Build the flavor base
In a saucepan, combine beef stock, garlic, and Italian seasoning. Bring to a gentle simmer.

2. Cook the beef
Add shaved beef directly to the simmering liquid. Cook 3–5 minutes until just done.
Chef tip: This is basically a shortcut Italian beef — don’t overcook or it’ll get tough.

3. Warm the cheese
In a separate pan, heat nacho cheese on low, stirring occasionally until smooth.
Optional glow-up: splash of milk or a little jalapeño juice to loosen it up + add flavor

4. Assemble
Spread tortilla chips on a large sheet pan. Pour warm cheese over chips.
Top with beef using tongs — lightly shake off excess juice (you want flavor, not soggy chips).

5. Finish & serve
Top with giardiniera. Serve immediately (this is NOT a sit-around dish)

Optional add-ons:
Mozzarella or provolone, pickled jalapeños, fresh parsley
Broil 1–2 minutes if adding shredded cheese