Prep Time
30 Mins
Total Time
28 Hours 51 Mins
Yield
Makes 6 to 8 servings
Photo: Jennifer Davick; Styling: Marian Cooper Cairns

How to Make It

Step 1

Preheat oven to 425°. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated.

Step 2

Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and pan drippings; cook 2 minutes.

Step 3

Divide chips, bean mixture, brisket mixture, cheese, and 1 cup Pico de Gallo among 3 pie plates.

Step 4

Bake at 425° for 5 minutes or until cheese is melted. Serve immediately with remaining Pico de Gallo and desired toppings.

Step 5

*1/4 cup beef broth may be substituted.

Step 6

Pico de Gallo: Stir together 6 plum tomatoes, chopped; 1/2 cup finely chopped sweet onion; 1/4 cup chopped fresh cilantro; 2 Tbsp. fresh lime juice; 1 jalapeño pepper, seeded and minced; 1 garlic clove, minced; and 1/2 tsp. salt. Makes 3 1/2 cups. Hands-on time: 15 min. Total time: 15 min.

Step 7

Note: Nachos can be baked as directed in 2 batches on an aluminum foil-lined baking sheet, topping each batch with 1 cup Pico de Gallo.

Ratings & Reviews