Brisket Nachos
These brisket nachos are meaty, cheesy, and perfect for any party. Crispy tortilla chips are topped with tender BBQ brisket, ranch beans, corn, and melty Monterey Jack cheese to create a flavorful plate no one can resist.
Servings: 4 Servings
Calories: 886kcal
Ingredients
- 1 ½ cups leftover beef brisket
- ⅓ cup barbecue sauce
- 15 ounce ranch beans, drain
- 15 ounce whole kernel corn, drain
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
- ⅓ cup sliced green onions
- Optional toppings: jalapeno slices, sour cream, cilantro, pico, guac
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with aluminum foil or parchment paper.
- In a small bowl, stir brisket and barbecue sauce together.
- Spread tortilla chips out on the baking sheet.
- Sprinkle half of the cheese over the chips, followed by ranch beans, corn, brisket, green onions, and the remaining shredded cheese.
- Bake for 10-15 minutes or until the cheese is melted.
- Remove nachos from the oven and serve with your favorite toppings.
Notes
Storage
- Do your best to make these when you have a large crowd. The chips are never crunchy after storing these nachos.
- Refrigerate for up to 3 days in an airtight container.
- Microwave at 1-minute intervals until heated through.
- There's no need to heat your brisket before adding it to the nachos. It will get nice and hot in the oven by the time the cheese is melted.
- Ensure your tortilla chips are in an even layer with minimal overlap to ensure all toppings are evenly distributed on each chip.
- Use thicker tortilla chips for this recipe so they don't break under the weight of your toppings.
Nutrition
Calories: 886kcal | Carbohydrates: 63g | Protein: 59g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 165mg | Sodium: 1043mg | Potassium: 1154mg | Fiber: 13g | Sugar: 14g | Vitamin A: 1483IU | Vitamin C: 8mg | Calcium: 880mg | Iron: 5mg