Photo by: Hungry Dudes – Flicker: Grilled Chicken Nachos CC BY 2.0

Chef Ryan Scott stopped by Mornings on KFOG to get Alicia and I ready for the start of football season with the best part of the football watching experience: SNACKS!

Ryan blessed us with the recipe for his 12- Layer Super Nachos, which includes a bonus recipe for his savory 10-Hour Pot Roast. Listen below for the full podcast of the recipe, and for more recipes make sure to check out his book One to Five. Happy footballing! Go Niners (…or Raiders, if you insist)!

Recipe:

2 cups shredded 10-Hour Pot Roast

1 cup water

2 teaspoons taco seasoning mix

1 (16-ounce) can refried beans

1 (7-ounce ) can diced green chiles

5 cups tortilla chips

2 cups cheddar cheese,grated

1 (4-ounce) can sliced black olives, drained

1/2 cup loosely packed roughly chopped fresh cilantro

1/2 cup roughly chopped scallions

1/2 cup sour cream

1 ripe avocado, pitted, peeled, and cubed

1/4 cup jarred or fresh salsa

1/2 cup pickled jalapeno chile slices

1/4 cup diced red onion