Cowboy Nachos Recipe

Cowboy Nachos The ultimate party nachos, tortilla chips are layered with braised beef brisket, a bacon bean mixture and a spicy Pico de Gallo. You’ll never look at nachos the same way again. This tasty cowboy nachos is super healthy, full of flavor, and ready in just 30 minutes!


  • 3 ½ cups shredded Braised Beef Brisket
  • 1 tablespoon canola oil
  • ½ cup taco sauce
  • ¼ cup pan drippings from Braised Beef Brisket*
  • 1 (9-oz.) package round tortilla chips
  • 1 (8-oz.) block Monterey Jack cheese, shredded
  • Pico de Gallo
  • Toppings: guacamole, sour cream, pickled jalapeño pepper slices


Step 1

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 minutes or until thoroughly heated.

Step 2

Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and pan drippings; cook 2 minutes.

Step 3

Divide chips, bean mixture, brisket mixture, cheese, and 1 cup Pico de Gallo among 3 pie plates.

Step 4

Bake at 425° for 5 minutes or until cheese is melted. Serve immediately with remaining Pico de Gallo and desired toppings.

Step 5

*1/4 cup beef broth may be substituted.

Step 6

Pico de Gallo: Stir together 6 plum tomatoes, chopped; 1/2 cup finely chopped sweet onion; 1/4 cup chopped fresh cilantro; 2 Tbsp. fresh lime juice; 1 jalapeño pepper, seeded and minced; 1 garlic clove, minced; and 1/2 tsp. salt. Makes 3 1/2 cups. Hands-on time: 15 min. Total time: 15 min.

Step 7

Note: Nachos can be baked as directed in 2 batches on an aluminum foil-lined baking sheet, topping each batch with 1 cup Pico de Gallo.

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