Cowboy Nachos

By pengnev

Appetizer

Ingredients

• 2 (16 oz.) cans seasoned pinto beans, drained
• 2 tsp. hot sauce
• 1 tsp. minced garlic
• 1/2 tsp. fresh ground pepper
• 3 1/2 cups shredded Beef Brisket
• 1 Tblsp. canola oil
• 1/2 cup taco sauce
• 1/4 c. pan drippings from brisket
• 1 (9 oz.) package round tortilla chips
• 1 (8 oz.) block Monterrey Jack cheese, shredded
• Pico De Gallo
• Toppings: Guacamole, sour cream,pickled jalapeno pepper.

Preparation

Step 1

Preheat oven to 425 degrees. Cook first 4 ingredients & 1/2 c. water in a medium saucepan, stirring occasionally, over med. -low heat 5-7 mins. or til thoroughtly heated.
Cook brisket in hot oil in a skillet over med. heat, stirring often, 4 mins. or til heated through. Stir in taco sauce & pan drippings; cook 2 mins.
Divide chips, bean mix.,brisket mix, cheese,& 1 c. Pico de Gallo among 3 pie plates.
Bake at 425 degrees for 5 mins. or til cheese is melted. Serve immediately with remaining Pico de Gallo and desired toppings

*1/4 c. beef broth may be substituted for the brisket drippings.


Nachos can be baked as directed in 2 batches on an aluminum foil-lined baking sheet, topping each batch with 1 c. Pico