Preheat oven to 425. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 nminutes or until thoroughly heated.
Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauced and pan drippings, cook 2 minutes.
Divide chips, bean mixture, brisket mixture, cheese, and 1 cup Pico de Gallo amoung 3 pie plates.
Bake at 425 for 5 minutes or until cheese is melted. Serve immediately with remaining Pico de Gallo and desired toppings.
Serving
Suggestions
Pico de Gallo- Stir together 6 plum tomatoes, chopped; 1/2 cup finely chopped sweet onion; 1/4 cup chopped fresh cilantry; 2 Tbsp. fresh lime juice; 1
Originally Submitted
6/28/2011
0 Out of 5 from
0 reviews
You can add this Cowboy Nachos recipe to your own private DesktopCookbook.
