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!