Brisket Nachos
Chips, smokey-BBQ-steak AND tons of cheese. It's like you've died and gone to beefy, cheesy, Tex-Mex heaven.
- 3 oz tricolored tortilla chips
- ¼ lb chopped barbecued brisket
- ½ cup jarred queso sauce
- ½ cup cooked or drained canned pinto beans
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup homemade salsa or your favorite restaurant or store-bought salsa
Preheat the oven to 400 degrees.
Place the chips on an ovenproof serving plate, then top with half of the brisket, queso sauce, and pinto beans.
Repeat with another layer of each, then top with both cheeses and the salsa.
Bake for 2 to 3 minutes, or until the cheese is melted. Serve warm.
Recipe from Tom's Ribs in San Antonio, TX
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