Smoked Beef Brisket Nachos

Smoked Beef Brisket Nachos

Smoked Beef Brisket Nachos

Hello again and thanks for coming back! This week I tackled the age-old question of what to do with leftover BBQ, specifically smoked brisket! There are a few posts you can choose from that cover the many ways to cook brisket from turbo style, to sous vide, and finally traditional low and slow. When cooking a large protein like brisket you can end up with a lot left over. This nacho recipe is one of the easiest you can make with those leftovers, but certainly one of the most satisfying. Now sit back, grab an ice cold Dale’s Pale Ale, and enjoy this post for Smoked Beef Brisket Nachos.

Smoked Beef Brisket Nachos

Once you have your brisket smoked the next step is to chop it up into small chunks that will easily cover the cheese and tortilla chips. 

Big Green Egg Turbo Brisket

If your brisket is still warm then toss it with some Old El Paso Red Enchilada Sauce before tossing on to the nachos. If not, warm the cubed brisket in a pan with the enchilada sauce poured in. Cook until the sauce is mostly absorbed. 

Smoked Beef Brisket Nachos

Fill the bottom of a cast iron pan with tortilla chips, cover with shredded cheese (jack and cheddar work best), and liberally toss the brisket on top of the cheese. 

Smoked Beef Brisket Nachos

Repeat this process until the pan is filled to the top with layers of chips, cheese, and brisket. Place the cast iron pan in a preheated 350° oven for 10 minutes or until the cheese is melted. 

Smoked Beef Brisket Nachos

Add your favorite nacho condiments and serve in the cast iron pan on the table. Here we used homemade guacamole, salsa, cilantro, sour cream, and pickled jalapenos.

Smoked Beef Brisket Nachos

Smoked Beef Brisket Nachos

Smoked Beef Brisket Nachos

Smoked Beef Brisket Nachos
 
Prep time
Cook time
Total time
 
This recipe for Smoked Beef Brisket Nachos is easy and a great way to use your leftover BBQ. The perfect dish to serve for the big game or just for fun!
Author:
Recipe type: Main
Cuisine: BBQ
Serves: 6
Ingredients
  • 1-2 Cups Smoked Beef Brisket
  • 3 cups Shredded cheddar and jack cheese
  • 1 Bag of Tortilla Chips
  • 1 Can Old El Paso Red Enchilada Sauce (I used about a cup)
  • Cilantro, jalapenos, Sour cream, guacamole, and salsa for garnish.
Instructions
  1. Chop up your leftover beef brisket into cubes
  2. Warm in a skillet over medium heat with the Red Enchilada sauce
  3. Once the brisket is warm (not hot) and the sauce reduced take off the heat
  4. Fill a cast iron pan with chips, a layer of cheese, and some of the brisket mixture
  5. Repeat process until the cast iron pan is full
  6. Preheat oven to 350° and place cast iron pan inside for 10 minutes or until cheese is melted
  7. Top with garnish and serve

 

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