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.
I’ve always loved beef for main meals, but since moving to Texas several years ago, brisket has become one of my go-to options, especially since it’s so easy to prepare and versatile.
Besides its delicious flavor, what I love about this cut of beef is that it’s so versatile. It’s a great main course on the first day, and later, the leftovers are great in other recipes like smoked brisket queso or homemade egg rolls with leftover brisket.
For this recipe, I transformed leftover brisket into beefy, cheesy, Mexican-inspired brisket nachos. They’re fully loaded, full of flavor, and perfect for any party or event.
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Why You’ll Love This Recipe
- Limited Ingredients: It only takes seven ingredients to make these nachos.
- Easy: Because you’re using leftover brisket, all you really need to do is layer and bake.
- Huge Flavor: With BBQ brisket, ranch beans, two kinds of cheeses, and your favorite toppings, these nachos have an absolutely huge amount of flavor.
- Customizable: Change up the meat, cheeses, and toppings to create a unique version of this recipe that’s perfect for you and your guests.
Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Brisket: Brisket, pork roast, beef roast, or chicken will all work with the flavors in these nachos.
- Cheese: I use sharp cheddar and Monterey Jack, but your favorite bold cheeses will work.
- More Crunch: Top your nachos with crispy onion strings for more flavor and texture.
- Smoky: Add crumbled bacon for a smokier flavor.
- BBQ Sauce: Your favorite brand and flavor of BBQ sauce will work in this recipe. Each one brings its own unique flavor to the nachos.
Instructions
Step 1: Mix the brisket and BBQ sauce in a small bowl.
Step 2: Spread tortilla chips out in an even layer on a baking sheet lined with foil or parchment paper, and half the cheese.
Step 3: Next, add the beans, corn, brisket, green onions, and the rest of the cheese.
Step 4: Bake at 350 degrees until the cheese has melted. Enjoy with your favorite toppings!
Tips
- 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.
Frequently Asked Questions
For super flavorful brisket nachos, top them with options like chopped red onions, sliced jalapenos, BBQ sauce, Mexican crema, sour cream, chopped cilantro, and lime wedges.
Brisket nachos are a variation of beef and cheese nachos topped with BBQ brisket, cheese, and your favorite nacho toppings.
Cheddar, Monterey Jack, Mexican blend, taco blend, nacho cheese, and cheese sauce are all great additions to nachos.
More Delicious Nacho Recipes
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Brisket Nachos
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
- 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
