BBQ Brisket Nachos

Recipe

Appetizer
BBQ Brisket Nachos

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User Rating

4.67 out of 5 stars
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6 ratings

Recipe Data

8
Servings
10min
Prep
20min
Total

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    Description

    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

    Ingredients
    Serves 8
    QuantityIngredientAdd
    Nachos
    1 lbs.Hy-Vee Hickory House fully-cooked pulled pork, 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 Toppings
    Green onions, sliced
    Fresh jalapeno pepper, sliced
    Fresh cilantro, chopped

    Things To Grab

    • 3-quart casserole dish

    Directions

    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

    Servings

    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

    0%
    Vitamin A 8%
    0%
    Vitamin C 4%
    0%
    Iron 8%
    0%
    Calcium 6%

    Recipe Source:

    Seasons February 2017