Cowboy Nachos From Southern BBQ Perfection

One thing is true about nachos: If you serve them, I will eat them. Adding in a hefty amount of smoked brisket and plenty of Monterey Jack cheese only increases said odds that I’ll not only eat them, but likely ALL of them.

Serves 6 to 8  •  Hands-on: 15 minutes  •  Total: 1 hour, including Pico de Gallo

You’ll Need:
  • 2 (16-ounce) cans seasoned pinto beans, drained
  • 2 teaspoons hot sauce
  • 1 teaspoon minced garlic
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄2 cup (4 ounces) water
  • 3 1⁄2 cups shredded brisket
  • 1 tablespoon canola oil
  • 1⁄2 cup (4 ounces) taco sauce
  • 1⁄4 cup meat drippings from brisket or beef broth
  • 1 (9-ounce) package round tortilla chips
  • 1 (8-ounce) block Monterey Jack cheese, shredded
  • Pico de Gallo
  • Toppings: guacamole, sour cream, pickled jalapeño chile slices, chopped fresh cilantro
  1. Preheat the oven to 425°F. Cook the first 4 ingredients and 1⁄2 cup water in a medium saucepan, stirring occasionally, over medium-low 5 to 7 minutes or until thoroughly heated.
  2. Heat the brisket in hot oil in a large skillet over medium, stirring often, 4 minutes or until thoroughly heated. Stir in the taco sauce and the pan drippings; cook 2 minutes.
  3. Divide the chips, bean mixture, brisket mixture, cheese, and 1 cup of the Pico de Gallo among 3 pie plates.
  4. Bake at 425°F for 5 minutes or until the cheese is melted. Serve immediately with the remaining Pico de Gallo and desired toppings.
Pico de Gallo

Makes 3 1⁄2 cups

You’ll Need:
  • 6 plum tomatoes, chopped
  • 1⁄2  cup finely chopped sweet onion
  • 1⁄4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeño chile, seeded and minced
  • 1 garlic clove, minced
  • 1⁄2 teaspoon table salt

Stir together all ingredients in a medium bowl.

Excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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