Brisket Nachos Recipe

Name: Brisket Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: vegetable oil, for frying; 8 (6 inch) white corn tortillas, quartered; salt, to taste; 1 (15 1/2 ounce) can pinto beans, drained and lightly mashed; 1 cup cooked beef brisket, shredded (about 5 ounces); 2 cups shredded colby, and monterrey jack cheese mix (8 ounces); 1 small head green-leaf lettuce, shredded; 1 medium tomatoes, chopped; chunky tomato salsa (for serving); sour cream (for serving); guacamole (for serving)

Servings: persons

vegetable oil, for frying
8 (6 inch) white corn tortillas, quartered
salt, to taste
1 (15 1/2 ounce) can pinto beans, drained and lightly mashed
1 cup cooked beef brisket, shredded (about 5 ounces)
2 cups shredded colby, and monterrey jack cheese mix (8 ounces)
1 small head green-leaf lettuce, shredded
1 medium tomatoes, chopped
chunky tomato salsa (for serving)
sour cream (for serving)
guacamole (for serving)

1
Preheat the oven to 350.
2
Fill a large, deep skillet with enough oil to reach a depth of 1/2 inch and heat until shimmering, about 10 minutes.
3
Working in batches, fry the tortilla wedges, turning once, until golden, about 1 minute on each side.
4
Transfer to paper towels to drain and season immediately with salt.
5
Let cool.
6
Lay the tortilla chips flat on a baking sheet and top with the beans, brisket and cheese.
7
Bake until the cheese melts and the brisket is heated through, 5 to 7 minutes.
8
Mound the lettuce in the center of a platter and top with the chopped tomato.
9
Lay the nachos so they are just overlapping, in a ring around the lettuce.
10
Serve with the salsa, sour cream and guacamole on the side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: vegetable oil, for frying, 8 (6 inch) white corn tortillas, quartered, salt, to taste, 1 (15 1/2 ounce) can pinto beans, drained and lightly mashed, and more.

Yes, Brisket Nachos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brisket Nachos

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