Cowboy Nachos

Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Load these nachos with braised brisket and Monterey Jack cheese. Add all of your favorite classic nacho toppings to complete this savory appetizer.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Prep: 30 Minutes
Total: 28 Hours, 51 Minutes

Ingredients

2 (16-oz.) cans seasoned pinto beans, drained
2 teaspoons hot sauce
1 teaspoon minced garlic
1/2 teaspoon freshly ground pepper
1 tablespoon canola oil
1/2 cup taco sauce
1 (9-oz.) package round tortilla chips
1 (8-oz.) block Monterey Jack cheese, shredded
Toppings: guacamole, sour cream, pickled jalapeño pepper slices

Preparation

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.

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.

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

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

*1/4 cup beef broth may be substituted.

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.

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.

Note:

November 2009