BBQ Brisket Nachos


BBQ Brisket Nachos

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Corn tortilla chips topped with barbecue sauce, brisket, cheese sauce, jalapenos. cilantro leaves, corn, and black beans

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    A round of nachos to share is hard to turn down, especially when they're piled high with tender BBQ brisket. 

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    Servings and Ingredients

    1 lbs.Hy-Vee Kitchen smoked brisket or 1 recipe Slow Cooker BBQ Brisket, below
    ½ c.Hy-Vee BBQ Sauce
    ½(15 oz.) bag Hy-Vee restaurant-style tortilla chips, divided
    1 c.Hy-Vee mild corn and black bean salsa or Hy-Vee Kitchen cowboy caviar, divided
    1 c.Jarred queso sauce, divided
    1green onion, sliced; divided
    Desired toppers, such as additional sliced green onions, jalapeno pepper slices and cilantro

    Things To Grab


      1. Preheat oven to 350 degrees.

      2. Shred brisket. If using smoked brisket, combine shredded meat with BBQ sauce. If using slow cooker brisket, combine shredded meat with reserved liquid.

      3. Place half of the tortilla chips in a 3-quart casserole dish. Top with half of the brisket, salsa, queso sauce and green onion. Repeat layers with remaining chips, brisket, salsa, queso sauce and green onion.
      4. Bake for 10 minutes or until nachos are heated through. Add desired toppers and serve immediately.
      5. Slow Cooker BBQ Brisket: Rub 1 lb. fresh beef brisket with 1/4 cup dry barbecue rub. Cover with plastic wrap and refrigerate for at lease 30 minutes or until ready to cook. Place brisket and 2 cups Hy-Vee BBQ sauce in a 3 or 4 quart slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours or until fork tender. Remove brisket from slow cooker, reserve 1 cup liquid.

      Nutrition facts


      420 Calories per serving

      Amounts Per Serving

      • Total Fat: 14 g
      • Cholesterol: 40 mg
      • Sodium: 1,090 mg
      • Total Carbohydrates: 58 g
      • Protein: 15 g

      Daily Values

      Vitamin A 8%
      Vitamin C 4%
      Iron 8%
      Calcium 6%

      Recipe Source:

      Seasons February 2017