No. 033 - Cowboy Nachos
Ingredients:
- Fresh Ingredients
- 2 cups shredded beef
- 3 cloves garlic, minced
- 1 cup beef broth
- Pantry Items
- Tortilla Chips
- 2 cups Pinto beans
- Canola Oil
- 1 can Enchilada Sauce (red)
- Spices or Herbs
- 1 tsp cumin
- 1 tsp garlic powder
- Ground Black Pepper To Taste
- Additional Garnishes
- Pickled Jalepenos
- Diced Tomatoes
- Tabasco Sauce, To Taste
- 2 cups Pico de Gallo or salsa
- 2 cups Monterey Jack Cheese, grated
- Guacamole And Sour Cream (optional)
Instructions:
- Preheat oven broiler to 500.
- Place pinto beans in a microwave safe container. Add the cumin and garlic powder and 1/2 cup of beef broth, stirring to combine evenly, then heat for 1 - 1.5 minutes until very warm. Mixture should be fairly fluid (to be able to spoon the mixture evenly over the tortilla chips).
- In a skillet, add avocado oil and the shredded brisket, along with 1/2 cup of the broth. Cook for 1-2 minutes. Add some of the enchilada sauce to the shredded brisket and warm thoroughly.
- On your sheet pan, lay down a bed of tortilla chips, then layer the beans, brisket, cheeses and Pico de Gallo, repeat the layers to your desire or until ingredients run out.
- Place under the broiler until your cheese is melty and has slight brown spots.
Enjoy.
All photographs copyright Janet S. Grey.
Recipe inspiration: https://thepioneerwoman.com/cooking/cowboy-nachos/
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