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Cowboy Nachos

Source of Recipe

From "South's Best Butt's" by Matt Moore


Recipe Introduction

"One thing is true about nachos: If you serve them, I will eat them. Adding in a hefty amount of smoked brisket and plenty of Monterey Jack cheese only increases said odds that I'll not only eat them, but likely ALL of them."

List of Ingredients

◦  2 (16-ounce) cans seasoned pinto beans, drained
◦  2 teaspoons hot sauce
◦  1 teaspoon minced garlic
◦  ½ teaspoon freshly ground black pepper
◦  ½ cup water
◦  3½ cups shredded brisket
◦  1 tablespoon canola oil
◦  ½ cup (4 ounces) taco sauce
◦  ¼ cup meat drippings from brisket or beef broth
◦  1 (9-ounce) package round tortilla chips
◦  1 (8-ounce) block Monterey Jack cheese, shredded
◦  Pico de Gallo
◦  Toppings: guacamole, sour cream, pickled jalapeño slices, chopped fresh cilantro


Recipe

Preheat the oven to 425° F.

Cook the first four ingredients and ½ cup water in a medium saucepan, stirring occasionally, over medium-low 5 to 7 minutes or until thoroughly heated.

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

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

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


Serves 6 to 8




Pico De Gallo:

◦  6 plum tomatoes, chopped
◦  ½ cup finely chopped sweet onion
◦  ¼ cup chopped fresh cilantro
◦  2 tablespoons fresh lime juice
◦  1 jalapeño chile, seeded and minced
◦  1 clove garlic, minced
◦  ½ teaspoon salt

Stir together all ingredients in a medium bowl.


Makes 3½ cups