Irish Nachos with Guinness Cheese

1: Place corned beef fat side up in a crockpot with seasoning packet and one can of Guinness.

2: Cook on low for 8 hours.

3: Shred the corned beef and reserve for nachos.

4: Preheat the oven to 425°F and spray a baking sheet with olive oil spray.

5: Place potato rounds in a single layer on the baking sheet and drizzle with oil, season with salt and pepper, and gently toss to coat.

6: Bake for 15-20 minutes on the first side or until golden brown, then flip and bake for another 5-10 minutes on the second side.

7: In a small bowl, whisk together sour cream with 1 tablespoon of horseradish, taste, and season with salt and pepper. Refrigerate until ready to serve.

8: During the last 5-10 minutes of potatoes baking, prepare the cheese sauce.

9: In a medium bowl, toss shredded cheese with cornstarch to coat evenly.

10: In a small saucepan, whisk together beer, milk, and mustard, and heat over medium-high until simmering.

11: Add the cheese gradually, stirring to combine, and season with salt and pepper to taste. Keep warm until potato slices are finished.