Cowboy Nachos

Who doesn't love the Pioneer Woman.

Yield:

prep time:

cook time:

total time:

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

1. Preheat oven broiler to 500.
2. 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).
3. 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.
4. 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.
5. Place under the broiler until your cheese is melty and has slight brown spots. 

All photographs copyright Janet S. Grey.