“I found this recipe while I was reading an article about salsa.It comes from a rachel ray website, & I figured I would put it here for easy access.It sounds like a good way to use leftover brisket.”
READY IN:
37mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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°. Fill a large, deep skillet with enough oil to reach a depth of 1/2 inch and heat until shimmering, about 10 minutes. Working in batches, fry the tortilla wedges, turning once, until golden, about 1 minute on each side. Transfer to paper towels to drain and season immediately with salt. Let cool.
  2. Lay the tortilla chips flat on a baking sheet and top with the beans, brisket and cheese. Bake until the cheese melts and the brisket is heated through, 5 to 7 minutes.
  3. Mound the lettuce in the center of a platter and top with the chopped tomato. Lay the nachos so they are just overlapping, in a ring around the lettuce. Serve with the salsa, sour cream and guacamole on the side.

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