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cowboy nachos

(1 rating)
eatygourmet avatar
Recipe by
Lynnda Cloutier
@eatygourmet
Mission Viejo, CA

These nachos can be baked as directed into batches on an aluminum foil lined baking sheet, topping each batch with 1 cup pico de gallo. Serves 6 to 8UnknoWn source

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(1 rating)

Ingredients For cowboy nachos

  • two cans seasoned pinto beans, drained, 16 ounces each
  • 2 teaspoons hot sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground pepper
  • 3 1/2 cup shredded cooked beef brisket, without sauce
  • 1 tablespoon canola oil
  • 1/2 cup taco sauce
  • 1/4 cup beef broth
  • one package round tortilla chips, 9 ounces
  • one block monterey jack cheese, shredded, 8 ounces
  • pico de gallo or chunky salsa
  • toppings: guacamole, sour cream, pickled jalapeno pepper slices

How To Make cowboy nachos

  • 1
    preheat oven to 425°. Cook first four ingredients and 1/2 cup water in a medium pan, stirring occasionally, over medium low heat for 5 to 7 minutes or until thoroughly heated.
  • 2
    Cook brisket in hot oil in the skillet over medium heat; stir often, four minutes or until thoroughly heated. Stir in taco sauce and beef broth; cook two minutes.
  • 3
    Divide chips, bean mixture, brisket mixture, cheese and 1 cup pico de gallo among three pie plates. Bake at 425° for five minutes or until cheese is melted. Serve immediately with remaining pico de gallo and desired toppings
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