Brisket Nachos

Brisket Nachos
  • Cook Time
  • Prep Time
  • 4Servings


  • Vegetable oil, for frying
  • 8 6 inches white corn tortillas, quartered
  • Salt
  • 1 15 1/2 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


Preheat the oven to 350 degrees . 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.

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.

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.