Maybe someday I'll share healthy recipes, but today is not that day. Jordan smoked a 17 lb brisket this weekend, and I think we all died and went to meat heaven. Our freezer is stocked, to say the least. I've been dreaming up creative ways to use some of that brisket, and came up with an easy weeknight meal for the crew. Since nachos are my husband's love language, this seemed like a dinner I just had to make.
I feel a little silly writing out instructions for nachos, but we've perfected our method, so I'm sharing some tips below along with an ingredient list. You can also totally sub out the brisket for grilled and then shredded BBQ chicken, if that's more your style!
Shredded Mexican-style cheese
Can of black beans, drained
Salsa of choice
Avocado or Guacamole (for an easy guac, mash avocado and mix with a dash of lime, salt to taste, cumin to taste, and diced tomato)
Lay out your chips in one layer on a plate or platter. I do separate plates for Jordan and I, but if we were doing them as an appetizer, a cookie sheet or platter would be best! Layer ingredients in this order: meat, beans, cheese. Heat for 1-1.5 min in the microwave. Add another layer of chips, and repeat. I microwave my nachos, but if this was on a cookie sheet, I'd throw it in the oven at 400 degrees for about 5 min per layer, checking periodically.
When the cheese is melted, top with tomatoes, salsa, heated queso, sour cream, BBQ sauce, and avocado/guac. Sprinkle cilantro on top.
To get that drizzled effect, put sour cream and BBQ sauce in separate Ziploc bags, snip off the corner, and squeeze over nachos.
Seriously, this combo of BBQ, brisket, and nacho toppings is everything. It's like Tex Mex heaven - my kind of weeknight meal!