Today is National Tortilla Chip Day! My appetite just couldn’t wait for National Nacho Day to roll around on November 6th before sharing my recipe for hot, hearty and “yippee-yee-haw” yummy Cowboy BBQ Brisket & Bean Skillet Nachos. Thousands have actually devoured this recipe, I developed it on behalf of Litehouse Foods to feed thousands of hungry expo carousers at the Produce Marketing Association’s “Fresh Summit” in Atlanta back in October. The line to get my grub was huge!
Most “skillet” nachos I’ve tasted have been limp, lame and ready to be put out to pasture, the result of wet and dry ingredients loitering too long. However, this isn’t my first nacho rodeo and I revealed a nacho hack I’d been hiding – to keep the saddle off the horse until it’s time to ride! What I mean by this is to cook up toppings in cast-iron cookware and then slop atop tortilla chips right before serving, the result passes muster with this Sheriff of Sogginess. Just imagine a platter with crisp, crunchy chips on the bottom and a hella ooey, gooey heaven on top! Don’t just imagine, try it!
Grab you some barbeque brisket, roasted corn, pinto beans and seasonings – you’ll be wrangled those ingredients up stove top in a skillet at then smothering with a heaping helping of cheddar cheese and jalapenos. I love using the center cut portion of brisket for this recipe because it is actually considered a lean cut of beef (that surprises a lot of folks) and just tastes so down home delicious. When ready to feed your hungry hombres, pile chips on a plate, cover with a generous pile of brisket and bean topping, and dollop with sour cream, guacamole, salsa or whatever scoots your boot!
These skillet nachos are perfect for a party, patio snack or last-minute meal solution with leftovers Any remaining topping from my Cowboy BBQ Brisket & Bean Skillet Nacho can be served over baked potatoes, wrapped taco style in tortillas or scrambled with eggs. And, feel free to swap out the chopped up brisket for equal proportions of lightly seasoned ground beef or shredded chuck roast — you can’t go wrong!
If this inspired by Texas recipe isn’t your style, how about some English pea and asparagus packed Skinny Garden Guacamole?
So, how are your dipping, dunking or topping your tortilla chips today? Please share in the comments below – XOXO, Jennifer
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 tablespoon minced garlic
- 1 cup frozen corn kerals, thawed
- 1 1 pound precooked, pre-sliced brisket
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can fire-roasted diced tomatoe, with juice
- 1/2 cup spicy BBQ sauce
- 12 ounces shredded cheddar cheese
- 2 medium jalapenos, cut into rings
- 2 tablespoons chopped fresh cilantro
- 1 16-ounce bag tortilla chips
- garnishes: avacado, salsa, sour cream, etc
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Add olive oil to 12-inch cast iron skillet and bring to medium high heat. Add onion, garlic and thawed corn and cook for about 5 minutes, stirring frequently, or until kernels start lightly browning.
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Coarsely chop brisket add to hot skillet along with beans, tomatoes and barbeque sauce. Stir until combined and heated through.
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Top mixture with cheddar cheese and jalapeno rings. Place lid on skillet and simmer a few minutes until cheese melts.
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To serve, pile tortilla chips on a plate (individual or family-style), spoon on brisket and bean topping, sprinkle with cilantro and add additional garnishes of your choice.
