Cowboy Nacho Skillet

Recipe

Appetizer
Cowboy Nacho Skillet

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User Rating

2.38 out of 5 stars
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8 ratings

Recipe Data

6
Servings
15min
Prep
25min
Total

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    Description

    You can find Hy-Vee premade Hickory House brisket in your local Hy-Vee Hickory House. If you want to make sure your Hy-Vee is carrying it, it's always a good idea to call ahead.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    Cowboy Nachos
    ½(16-oz.) pkg. Hy-Vee bacon, chopped
    ½ lbs.Hy-Vee Hickory House cooked brisket in barbecue sauce
    ¾ c.Hy-Vee no-salt-added pinto beans, drained and rinsed
    4 c.Hy-Vee round yellow corn tortilla chips, divided
    1(8-oz.) pkg. Hy-Vee shredded Mexican cheese, divided
    Optional Toppers
    Tomatoes, chopped
    Hy-Vee Short Cuts guacamole
    Fresh jalapeno peppers, sliced

    Things To Grab

    • 10-inch cast iron skillet
    • Paper towels
    • Plate
    • Medium bowl

    Directions

    1. Preheat oven to 400 degrees. Cook bacon in a 10-inch cast iron skillet over medium heat until crisp. Drain bacon on a paper towel lined plate; set aside. Discard drippings.

    2. Heat brisket in same skillet, shredding chunks as meat continues to heat. Stir in beans. Transfer mixture to a medium bowl; wipe skillet clean.

    3. Spread 2 cups tortilla chips in skillet. Top with 1 cup cheese, half of the brisket mixture and half of the bacon. Repeat layers. Bake 5 to 7 minutes or until cheese melts. Top with desired toppers. Sprinkle with black pepper before serving.

    Nutrition facts

    Servings

    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 75mg
    • Sodium: 530mg
    • Total Carbohydrates: 18g
    • Protein: 22g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 25%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Seasons May 2019