Preheat oven to 350 degrees.
A round of nachos to share is hard to turn down, especially when they're piled high with tender BBQ brisket.
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|
|1||green onion, sliced; divided|
|Desired toppers, such as additional sliced green onions, jalapeno pepper slices and cilantro|
Things To Grab
Shred brisket. If using smoked brisket, combine shredded meat with BBQ sauce. If using slow cooker brisket, combine shredded meat with reserved liquid.
- 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.
- Bake for 10 minutes or until nachos are heated through. Add desired toppers and serve immediately.
- 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.
Amounts Per Serving
- Total Fat: 14 g
- Cholesterol: 40 mg
- Sodium: 1,090 mg
- Total Carbohydrates: 58 g
- Protein: 15 g