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 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|
|1 green onion, sliced; divided|
|Green onions, sliced|
|Fresh jalapeno pepper, sliced|
|Fresh cilantro, chopped|
Things To Grab
- 3-quart casserole dish
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