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Easy Brisket Nachos

The most delicious beef brisket nachos piled high with all your favorite toppings! Perfect for any cinco de mayo celebration with friends and margaritas!

Course Appetizer
Cuisine American, Mexican
Keyword Beef Brisket, Cinco de Mayo menu ideas, Loaded Nachos, Quick Appetizers
Prep Time 10 minutes
Cook Time 8 minutes
Servings 6 servings
Author The Tiny Fairy

Ingredients

  • 1.5 lbs beef brisket from Whole Foods prepared hot food section
  • 1-2 Tablespoons BBQ sauce prefer Sweet Baby Rays
  • 1 bag tortilla chips your favorite brand
  • 1 can refried bean your favorite brand
  • 3-4 Tablespoons Taco Sauce prefer Ortega brand
  • 1 8-ounce bag shredded cheese prefer Tillamook Mexican 4 Cheese blend

TOPPINGS SUGGESTIONS

  • shredded iceberg lettuce
  • Pico de Gallo, recipe below
  • Guacamole, recipe below
  • sour cream
  • sliced jalapeños
  • sliced scallions
  • sliced radishes
  • sliced black olives
  • Cotija cheese, crumbled

Instructions

  1. Preheat oven to 350°F and position oven rack in the middle. Spread tortilla chips on a baking sheet and set aside.

  2. Shred beef brisket and discard any fat bits and connective tissue. Combine shredded beef with BBQ sauce and warm through on a skillet over medium heat.

  3. In a separate skillet, combine a can of refried beans with taco sauce. Warm through over medium heat and top with half the shredded cheese. Cover with lid and simmer over low heat until cheese has melted.

  4. Bake tortilla chips for about 5 minutes until warm.

  5. Layer half of the tortillas on the serving platter and dollop the refried beans and cheese. At this point you can add some toppings such as jalapeños, scallions, onions, etc.

  6. Layer the remaining tortillas and shredded beef brisket. Top with remaining cheese and place in the oven for 2 minutes, just until the cheese melts.

  7. Add all your favorite toppings and serve immediately.

Recipe Notes

PICO DE GALLO
2 1/2 cups of diced tomatoes, seeded and evenly chopped
1 cup red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 cup fresh lime juice
1 teaspoon kosher salt (prefer Diamond brand)
1/2 teaspoon black pepper
a few dashes of hot sauce, to taste 

Combine all ingredients in a glass mixing bowl with a spatula. Taste a reseason, as needed.  Cover and refrigerate at least 30 minutes before serving. 
 
 
GUACAMOLE
 3 Hass avocados, halved 
1-2 limes, juices (maybe three depending on size) 
1 teaspoon Diamond kosher salt 
1/2 teaspoon fresh ground black pepper 
1/2 cup red onion, finely minced 
2 plum tomatoes, finely chopped, seeds and liquids removed 
1 garlic clove, grated in a rasp
 
Place avocado halves in a bowl and add the lime juice, salt and pepper.  Using two dinner knives, cut the avocados until you have a chunky and creamy combination. Add the remaining ingredients and fold with a spatula until well combined.  Prior to storing, add a little lime juice on top to prevent browning.  Cover with plastic wrap and press down against the avocado, removing any air pockets. Refrigerate at least an hour so the flavors marry.