Brisket Nachos
"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
- Ingredients:
- 11
- Serves:
-
4
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
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
AshleyP
hamilton, 83
<p><br /><br />I live in a small town in texas.Not much to do here, So I have found a hobby in cooking.Which I love.I want to go to culinary school in Dallas.</p>
