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.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
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.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Heat brisket in same skillet, shredding chunks as meat continues to heat. Stir in beans. Transfer mixture to a medium bowl; wipe skillet clean.
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%