My wife and I get asked all the time what we do with all the food we cook. There’s only the two of us in our family (for now at least), so it’s a safe assumption that we can’t eat ALL of the food we cook. Luckily, we have lots of extended family and friends that live close by that we share most of our food with! We also spend a lot of time turning one recipe into a different meal that can be enjoyed the following breakfast or lunch. That is where this delicious recipe was born. From some of the leftover brisket we cooked up earlier this week, we have this BBQ Brisket Nachos recipe.
Why You’ll Love BBQ Brisket Nachos
One thing that’s super nice about the recipes I develop is that most of them are focused solely on the protein. This makes it easy to pair whatever the protein is with different sides to get the feel of a different meal. Whether that is tacos or a breakfast skillet, we love to entice a second look at previously cooked dish. In this case, we cubed up the remaining brisket and made BBQ beef brisket nachos!
Of course, I still did this over the fire 1) because the kiss of smoke it gives to the nachos is delicious and 2) I just love cooking with fire. Like I mentioned before, I love sharing the food I’ve cooked! I shared this meal with my dad that night, and he even ate the majority of them. We had a great evening cooking this together, and I hope you will too! It’s the perfect finger food for any game day spread, or main dish for a cookout.
Ingredients
From some of the leftover brisket we cooked up earlier this week, we have these BBQ Brisket Nachos. Super easy and fun to put together so make sure to give it a try! In only 10 minutes of prep time and 10 minutes of cook time, you’ll be able to serve 4 people a delicious plate of nachos!
For the brisket and beans, you’ll need smoked brisket chopped into small pieces, unsalted butter, pinto beans, chipotle purée, and your favorite BBQ sauce for some extra flavor.For your nachos, you’ll need crunchy tortilla chips, grated sharp cheddar cheese, red onions, jalapeño slices, Mexican Crema or sour cream, your favorite BBQ sauce, chopped cilantro for garnish, lime juice/lime wedges, guacamole, and any of your favorite toppings, like pico de gallo, black beans, or chopped green onions.
Smoked Brisket Recipes
How to Make BBQ Brisket Skillet Nachos
Preheat your fire to a medium high heat (around 375F). Add your cast iron skillet and butter 1-2 minutes before cooking directly over the coals to preheat.
Add your cubed chopped brisket or meat to the skillet to cook for 2-3 minutes. Once it begins to char & caramelize, add the pinto beans, chipotle puree and bbq sauce. Let that simmer over the heat for 3 minutes stirring often. When it is nice and warm, pull the skillet off the grill and add the brisket & beans to a different bowl. Clean out your skillet so that we can start assembling the BBQ Brisket Nachos.
With a clean skillet, let’s begin making the brisket nachos. Add ⅔’s of your tortilla chips to the skillet to form the base layer of chips. Cover them thoroughly with ⅔’s of your brisket & beans and the shredded cheese. Add the remaining chips, meat and cheese on top of the first layer for a second layer. Cover the skillet with one layer of aluminum foil.
For other recipes made with brisket, check out my Chopped Brisket Sandwich, Smoked Brisket Queso, and Brisket Burnt Ends.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
The Final Touches
Being creative with your fire/grill options, place the skillet or baking sheet down where there is little to no heat coming from underneath. Place a grill grate or something heat resistant above it, not touching the foil, and cover that with hot coals. Cook the brisket nachos for 3-4 minutes under the coals or until the cheese has fully melted & is beginning to caramelize. Once done, pull it off and discard the foil.
Garnish top of your BBQ Brisket Nachos with chopped red onions, sliced jalapeños, BBQ sauce, mexican crema, chopped cilantro and lime wedges. Feel free to add anything else you’d like based on your topping preferences.
Share & enjoy!
Needing more spice in your life? My spice line can help with that. Check them out here.
BBQ Brisket Nachos
Ingredients
Brisket & Beans Ingredients:
- 1.5 cups of Cooked Brisket or Any Cooked Meat cubed
- 1 tbsp of Butter unsalted
- 1 cup of Pinto Beans drained & washed
- 1.5 tbsp of Chipotle Purée
- 2 tbsp of your favorite BBQ Sauce
Nacho Ingredients:
- 3 cup of Tortilla Chips
- 2 cups of Sharp Cheddar Cheese grated
- 2 tbsp Red Onions chopped
- 1 Jalapeño thinly sliced
- 1.5 tbsp of Mexican Crema or Sour Cream
- 1.5 tbsp of your favorite BBQ sauce
- Chopped Cilantro for garnish
- Lime Wedges for garnish
- Guacamole for garnish
Instructions
- Preheat your fire to a medium high heat (around 375F).
- Add your skillet & butter 1-2 minutes before cooking directly over the coals to preheat.
- Add your cubed brisket or meat to the skillet to cook for 2-3 minutes.
- Once it begins to char & caramelize, add the pinto beans, chipotle puree and bbq sauce. Let that simmer over the heat for 3 minutes stirring often.
- When it is nice & warm, pull the skillet off the grill and add the brisket & beans to a different bowl.
- Clean out your skillet.
- Let’s begin making the nachos. Add ⅔’s of your tortilla chips to the skillet.
- Cover them thoroughly with ⅔’s of your brisket & beans and the shredded cheese.
- Add the remaining chips, meat & cheese on top of the first layer for a second layer.
- Cover the skillet with one layer of aluminum foil.
- Being creative with your fire/grill options, place the skillet down where there is little to no heat coming from underneath. Place a grill grate or something heat resistant above it, not touching the foil, and cover that with hot coals.
- Cook the nachos for 3-4 minutes under the coals or until the cheese has fully melted & is beginning to caramelize.
- Once done, pull it off and discard the foil.
- Garnish the nachos with chopped red onions, sliced jalapenos, bbq sauce, mexican crema, chopped cilantro and lime wedges. Share & enjoy!
Great, thanks for sharing this blog. Much thanks again. Cool. Ranna Farleigh Marley