cowboy nachos
(1 rating)
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 rating)
Ingredients For cowboy nachos
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two cans seasoned pinto beans, drained, 16 ounces each
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2 teaspoons hot sauce
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1 teaspoon minced garlic
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1/2 teaspoon freshly ground pepper
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3 1/2 cup shredded cooked beef brisket, without sauce
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1 tablespoon canola oil
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1/2 cup taco sauce
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1/4 cup beef broth
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one package round tortilla chips, 9 ounces
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one block monterey jack cheese, shredded, 8 ounces
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pico de gallo or chunky salsa
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toppings: guacamole, sour cream, pickled jalapeno pepper slices
How To Make cowboy nachos
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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