Cowboy Nachos

Lynnda Cloutier


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 vote



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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


  • 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.
  • 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.
  • 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

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