Brisket Nachos
Adapted from Tom's Ribs
From Every Day with Rachael Ray
May 2008
SERVES 4
Prep Time: 30 min
Cook Time: 7 min
Vegetable oil, for frying
Eight 6-inch white corn tortillas, quartered
Salt
One 15.5-ounce can pinto beans, drained and lightly mashed
1 cup shredded cooked brisket (about 5 ounces)
2 cups shredded colby and monterey jack cheese mix (8 ounces)
1 small head green-leaf lettuce, shredded
1 medium tomato, chopped
Chunky tomato salsa, sour cream and guacamole, for serving
1. Preheat the oven to 350°. Fill a large, deep skillet with enough oil to reach a depth of 1/2 inch and heat until shimmering, about 10 minutes. Working in batches, fry the tortilla wedges, turning once, until golden, about 1 minute on each side. Transfer to paper towels to drain and season immediately with salt. Let cool.
2. Lay the tortilla chips flat on a baking sheet and top with the beans, brisket and cheese. Bake until the cheese melts and the brisket is heated through, 5 to 7 minutes.
3. Mound the lettuce in the center of a platter and top with the chopped tomato. Lay the nachos so they are just overlapping, in a ring around the lettuce. Serve with the salsa, sour cream and guacamole on the side.
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