*For the shredded beef, I used leftover from a 2-ingredient Tri-Tip roast I had made in the crockpot earlier in the week. A pot roast would work beautifully for this.
In a 12" skillet over medium heat, combine shredded beef, salsa and black beans. Cook until combined and warm throughout.
Spread chips out on a large cookie sheet. Top with meat/bean/salsa mixture and sprinkle cheese on top.
Bake in a preheated 350 degree over for 7-10 minutes.
Squeeze lime juice over the top and garnish with green onions, sour cream, jalapenos, or any other favorite nacho topping!