Shredded Beef Nachos

1 pound leftover pot roast, shredded
1 (14.5 ounce) can petite diced tomatoes
1 can diced chilies
1 cup beef stock or broth
2 teaspoons chili powder
2 teaspoons cumin
Tortilla chips
Whatever other topping you want – sour cream, avocado, cilantro, lime wedges, etc.

In a large skillet over medium heat, heat the leftover roast, shredding it as it warms up. Add tomatoes, chilies, stock, chili powder, and cumin. Stir together and cover. Let it simmer for 15 minutes, until heated through and completely shredded. Place chips on a plate and cover with cheese. Microwave for 30 seconds or more until cheese is melted. Top with shredded beef followed by any other toppings you desire.