Thursday, November 11, 2010

Smoked Brisket Nachos

So I'm going to be really upfront about this recipe.  It's a ripoff of my black bean & chicken nachos except our friend, Grant, smoked a brisket and we did nachos with the leftovers.  It's absolutely fantastic.  But you need to have a source for the meat.  Any smoked meat would work - but this is how we make it...

Tostitos - the round ones - plain
1 can black beans, rinsed/drained
1 can corn, drain/rinse
1 bunch cilantro, wash/chop (optional)
1 jalapeno, seeded/minced (optional)
shredded Mexican blend cheese
leftover smoked brisket, chopped

Spread the chips in a single layer in a wide, shallow plate/platter.  Sprinkle with a small amount of cheese.  Top with beans, corn, meat, cilantro and then a generous layer of cheese.  Repeat if desired.

Bake at 350 for about 10 minutes or a bit longer if you're doing two layers.

Serve with sour cream & salsa. 

This meal, and the many variations we've come up with... always, always a hit.

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