Cowboy Nachos

Cowboy Nachos
Photo by Jennifer Davick

Ingredients

  • 2 teaspoons hot sauce
  • 1 (9-oz.) package round tortilla chips
  • 3 ½ cups shredded Braised Beef Brisket
  • ½ teaspoon freshly ground pepper
  • Pico de Gallo
  • 1 (8-oz.) block Monterey Jack cheese, shredded
  • Pico de Gallo
  • + 17 more ingredients
    • ¼ cup pan drippings from Braised Beef Brisket*
    • 1 (8-oz.) block Monterey Jack cheese, shredded
    • Toppings: guacamole, sour cream, pickled jalapeño pepper slices
    • ¼ cup pan drippings from Braised Beef Brisket*
    • 1 tablespoon canola oil
    • Toppings: guacamole, sour cream, pickled jalapeño pepper slices
    • 1 tablespoon canola oil
    • 3 ½ cups shredded Braised Beef Brisket
    • ½ teaspoon freshly ground pepper
    • 1 teaspoon minced garlic
    • ½ cup taco sauce
    • 1 teaspoon minced garlic
    • ½ cup taco sauce
    • 2 teaspoons hot sauce
    • 2 (16-oz.) cans seasoned pinto beans, drained
    • 1 (9-oz.) package round tortilla chips
    • 2 (16-oz.) cans seasoned pinto beans, drained

1. Preheat oven to 425°. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated. 2. Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in ...

View full recipe at My Recipes

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