Believe in the legend of leftovers! My BBQ Brisket & Bean nachos are a right easy way to feed a hungry crowd and use up extra beef from last night's dinner!
Course:
Appetizer, Main Dish
Cuisine:
Mexican, Southern, Southwestern
Servings: 8servings
Ingredients
1tablespoonolive oil
1/4cupdiced onion
1tablespoonminced garlic
1cupfrozen corn kerals, thawed
11 poundprecooked, pre-sliced brisket
115-ounce canpinto beans, drained and rinsed
115-ounce canfire-roasted diced tomatoe, with juice
1/2cupspicy BBQ sauce
12ouncesshredded cheddar cheese
2mediumjalapenos, cut into rings
2tablespoonschopped fresh cilantro
116-ounce bagtortilla chips
garnishes:avacado, salsa, sour cream, etc
Instructions
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.
Coarsely chop brisket add to hot skillet along with beans, tomatoes and barbeque sauce. Stir until combined and heated through.
Top mixture with cheddar cheese and jalapeno rings. Place lid on skillet and simmer a few minutes until cheese melts.
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.