Cowboy Nachos

Cowboy Nachos
Prep Time
45 min
Cook Time
9h 15 min
4 servings

The ultimate party nachos, tortilla chips are layered with braised beef brisket and a bacon bean mixture. You’ll never look at nachos the same way again.



cups Pinto Beans, recipe follows
freshly ground black pepper, to taste
Tabasco sauce, to taste
minced garlic, to taste
jarred or fresh jalapenos (chopped or sliced), to taste, optional
canola oil, for warming brisket
cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows
can Mexican red sauce or enchilada sauce (enough to moisten brisket)
bag tortilla chips, as needed
cups Monterey Jack cheese, grated (however much you want)
cups Pico de Gallo, recipe follows

Pinto Beans

cups pinto beans, dried
slices bacon, thick (you can also use salt pork , ham hock)
Salt and freshly ground black pepper

Braised Beef Brisket

cans beef consomme
1 ½
cups soy sauce
cup fresh lemon juice
Tbsp liquid smoke
cloves garlic, chopped
pounds beef brisket

Pico de Gallo

plum tomatoes (Roma)
jalapeno peppers
large onion or 1 small onion
bunch cilantro, fresh


Step 1

Heat up the Pinto Beans and doctor them to your desired “temperature,” adding some ground black pepper, Tabasco sauce, minced garlic and jalapenos if using. Make them as spicy or mild as you like.

Step 2

Preheat the broiler.

Step 3

In a very hot skillet, add a bit of canola oil and the Braised Beef Brisket. Cook for 1 to 2 minutes, and then flip and cook for another 1 to 2 minutes. Next, pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of the pan drippings from the brisket-cooking process (or a bit of beef broth — again just enough to bring the meat to a nice moist consistency). Stir to combine and remove from the heat.

Step 4

To assemble: In a heatproof dish, layer half of the tortilla chips, beans, brisket, cheese and Pico de Gallo. Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked.

Step 5

Place on the middle or bottom rack of your oven and broil until the cheese is melted. Watch closely so they don’t burn. Sprinkle the remaining Pico de Gallo over the top before serving.

Step 6

Inhale, exhale and then ravenously consume!

Step 7

Rinse the beans in cool water; pour into a pot and cover with water by 2 to 3 inches. Cut the bacon into large pieces and add to the pot. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender, about 2 hours, adding water to the pot as needed. (The beans should have a thick broth.)

Step 8

Toward the end of the cooking time, add 1 teaspoon salt and 2 teaspoons pepper. Check the seasoning before serving, and add more salt and pepper if desired. Don’t over-salt. Yield: 12 servings.

Step 9

Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.

Step 10

When ready to cook, preheat the oven to 300°F.

Step 11

Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.

Step 12

You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

Step 13

Chop the tomatoes, jalapenos and onions into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature.

Step 14

Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely.

Step 15

Put the tomatoes, jalapenos, onions and cilantro together in a bowl and give it a good stir. Squeeze the juice of the lime half into the bowl. Add salt to taste and stir again. Yield: 6 servings.

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