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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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I found this recipe while I was reading an article about salsa. It sounds like a good way to use leftover brisket. Ingredients:
vegetable oil, for frying |
8 (6 inch) white corn tortillas, quartered |
salt, to taste |
1 (15 1/2 ounce) can pinto beans, drained and lightly mashed |
1 cup cooked beef brisket, shredded (about 5 ounces) |
2 cups shredded colby, and monterrey jack cheese mix (8 ounces) |
1 small head green-leaf lettuce, shredded |
1 medium tomato, chopped |
chunky tomato salsa (for serving) |
sour cream (for serving) |
guacamole (for serving) |
Directions:
1. Preheat the oven to 350°. Fill a large, deep skillet with enough oil to reach a depth of 1/2 inch and heat until shimmering, about 10 minutes. Working in batches, fry the tortilla wedges, turning once, until golden, about 1 minute on each side. Transfer to paper towels to drain and season immediately with salt. Let cool.
2. Lay the tortilla chips flat on a baking sheet and top with the beans, brisket and cheese. Bake until the cheese melts and the brisket is heated through, 5 to 7 minutes.
3. Mound the lettuce in the center of a platter and top with the chopped tomato. Lay the nachos so they are just overlapping, in a ring around the lettuce. Serve with the salsa, sour cream and guacamole on the side.
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