cowboy nachos
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
prep time
cook time
method
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yield
Ingredients
- - 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
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Step 1preheat 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.
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Step 2Cook 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.
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Step 3Divide 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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