Cowboy Nachos
Source of Recipe
From "South's Best Butt's" by Matt Moore
Recipe Introduction
"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."
List of Ingredients
◦ 2 (16-ounce) cans seasoned pinto beans, drained
◦ 2 teaspoons hot sauce
◦ 1 teaspoon minced garlic
◦ � teaspoon freshly ground black pepper
◦ � cup water
◦ 3� cups shredded brisket
◦ 1 tablespoon canola oil
◦ � cup (4 ounces) taco sauce
◦ � 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
◦ Toppings: guacamole, sour cream, pickled jalape�o slices, chopped fresh cilantro
Recipe
Preheat the oven to 425� F.
Cook the first four ingredients and � cup water in a medium saucepan, stirring occasionally, over medium-low 5 to 7 minutes or until thoroughly heated.
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.
Divide the chips, bean mixture, brisket mixture, cheese, and 1 cup of the Pico de Gallo among three pie plates.
Bake at 425� F for 5 minutes or until the cheese is melted. Serve immediately with the remaining Pico de Gallo and desired toppings.
Serves 6 to 8
Pico De Gallo:
◦ 6 plum tomatoes, chopped
◦ � cup finely chopped sweet onion
◦ � cup chopped fresh cilantro
◦ 2 tablespoons fresh lime juice
◦ 1 jalape�o chile, seeded and minced
◦ 1 clove garlic, minced
◦ � teaspoon salt
Stir together all ingredients in a medium bowl.
Makes 3� cups
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