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.
Excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved
- 2 (16-ounce) cans seasoned pinto beans, drained
- 2 teaspoons hot sauce
- 1 teaspoons minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (4-ounces) water
- 3 1/2 cups shredded brisket
- 1 tablespoon canola oil
- 1/2 cup (4-ounces) taco sauce
- 1/4 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 (recipe below)
- Optional Toppings: guacamole, sour cream, pickled jalapeño, fresh cilantro
Pico de Gallo Ingredients
- 6 plum tomatoes, chopped
- 1/2 cup sweet onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 jalapeño chile, seeded and minced
- 1 clove garlic, minced
- 1/2 teaspoon table salt
To Assemble the Nachos
- 1 Preheat the oven to 425°F. Cook the first 4 ingredients and 1⁄2 cup water in a medium saucepan, stirring occasionally, over medium-low 5 to 7 minutes or until thoroughly heated.
- 2 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.
- 3 Divide the chips, bean mixture, brisket mixture, cheese, and 1 cup of the Pico de Gallo among 3 pie plates.
- 4 Bake at 425°F for 5 minutes or until the cheese is melted. Serve immediately with the remaining Pico de Gallo and desired toppings.
To make the Pico de Gallo
- 1 Stir together all ingredients in a medium bowl. Makes 3 1/2 cups.