Longhorn Brisket Nachos Recipe
Crispy nachos piled high with smoky brisket and melted cheese? Count me in!The key to making these nachos taste incredible starts with the brisket itself. You'll make it tender and packed with smoky goodness.I always go for a slow-smoked brisket with a deep, caramelized bark because it brings out the best contrast against the crunchy tortilla chips.If you don’t have smoked brisket on hand, a well-seared, oven-roasted version works too—just make sure it’s tender enough to pull apart easily.One mistake I see all the time is people piling everything in the middle, which leaves the outer chips dry and uncoated. A drizzle of smoky barbecue sauce over the top ties everything together.Let's make. Let's eat!
Ingredients
- 1 lb Brisket cooked and shredded
- 8 oz Tortilla Chips
- 2 cups Cheddar Cheese shredded
- 1 cup Monterey Jack Cheese shredded
- 1 cup Salsa
- 1/2 cup Sour Cream
- 1/4 cup Jalapeños sliced
- 1/4 cup Green Onions chopped
- 1/4 cup Cilantro chopped
- 1/2 cup Black Beans cooked
Instructions
- Preheat your oven to 375°F.
- This ensures everything melts evenly and crisps nicely.
- Spread the tortilla chips evenly on a large baking sheet.
- Don't let them overlap too much for better crunch.
- Layer the shredded brisket generously over the chips.
- Focus on even distribution for a balanced flavor.
- Sprinkle both cheddar and Monterey Jack cheese over the brisket.
- More cheese means more delicious!
- Bake in the oven for about 10-15 minutes.
- Keep an eye until the cheese melts completely and begins to bubble.
- Remove from the oven carefully and add black beans, salsa, jalapeños, and green onions on top.
- This adds a pop of color and flavors.
- Finish with dollops of sour cream and a sprinkle of cilantro before serving.
- You can add extra garnishes if desired.
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