We change up the nachos some, but the meat is incredible.
Load these nachos with braised brisket and Monterey Jack cheese. Add all of your favorite classic nacho toppings to complete this savory appetizer.
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Total: 4 Hours, 51 Minutes
- 2 (16-oz.) cans seasoned pinto beans, drained
- 2 teaspoons hot sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon freshly ground pepper
- 3 1/2 cups shredded Braised Beef Brisket
- 1 tablespoon canola oil
- 1/2 cup taco sauce
- 1/4 cup pan drippings from Braised Beef Brisket*
- 1 (9-oz.) package round tortilla chips
- 1 (8-oz.) block Monterey Jack cheese, shredded
- Pico de Gallo
- Toppings: guacamole, sour cream, pickled jalapeño pepper slices
- 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.
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