Brisket Nachos

Name: Brisket Nachos
Ingredients: vegetable oil, for frying; 8 (6 inch) white corn tortillas, quartered; salt, to taste; 1 (15 1/2 ounce) can pinto beans, drained and lightly mashed; 1 cup cooked beef brisket, shredded (about 5 ounces); 2 cups shredded colby, and monterrey jack cheese mix (8 ounces); 1 small head green-leaf lettuce, shredded; 1 medium tomatoes, chopped; chunky tomato salsa (for serving); sour cream (for serving); guacamole (for serving)

11 ingredients

10 steps

Ingredients

vegetable oil, for frying
8 (6 inch) white corn tortillas, quartered
salt, to taste
1 (15 1/2 ounce) can pinto beans, drained and lightly mashed
1 cup cooked beef brisket, shredded (about 5 ounces)
2 cups shredded colby, and monterrey jack cheese mix (8 ounces)
1 small head green-leaf lettuce, shredded
1 medium tomatoes, chopped
chunky tomato salsa (for serving)
sour cream (for serving)
guacamole (for serving)

Directions

1

Preheat the oven to 350.
2

Fill a large, deep skillet with enough oil to reach a depth of 1/2 inch and heat until shimmering, about 10 minutes.
3

Working in batches, fry the tortilla wedges, turning once, until golden, about 1 minute on each side.
4

Transfer to paper towels to drain and season immediately with salt.
5

Let cool.
6

Lay the tortilla chips flat on a baking sheet and top with the beans, brisket and cheese.
7

Bake until the cheese melts and the brisket is heated through, 5 to 7 minutes.
8

Mound the lettuce in the center of a platter and top with the chopped tomato.
9

Lay the nachos so they are just overlapping, in a ring around the lettuce.
10

Serve with the salsa, sour cream and guacamole on the side.