Real Recipes From Real Home Cooks ®

cowboy nachos

(1 rating)
Recipe by
Lynnda Cloutier
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

(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