Fiesta Nachos Add Brisket* Recipe

Warm and shred

If brisket is cold, warm gently: place shredded brisket in a medium saucepan with the beef au jus (or reserved juices) and 1 tablespoon olive oil. Heat over low-medium heat, stirring occasionally, until warmed through (about 6–8 minutes). This keeps meat moist and flavorful.

Season brisket lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while warming. Taste and adjust seasoning if needed. Once warm, remove from heat and set aside, keeping juices with the meat.

Arrange chips

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread 10 cups tortilla chips in an even single layer (it's okay if chips overlap slightly).

Layer cheeses

Evenly sprinkle 1.5 cups shredded cheddar and 1 cup shredded Monterey Jack over the chips, focusing on creating pockets of cheese so chips melt together. If using processed cheese sauce, warm it gently and reserve for a final drizzle or serve alongside.

Bake until bubbly

Bake in the preheated oven 6–8 minutes until cheese is melted and bubbling but not browned. Keep an eye to prevent burning. Remove from oven.

Immediately after removing the chips and cheese from the oven, scatter the warmed shredded brisket evenly over the melted cheese so the meat adheres to the chips.

Distribute 1 cup drained black beans and 1 cup roasted corn evenly across the tray. Add 1 cup diced roma tomatoes and 1/2 cup diced red onion in clusters so each portion gets a mix of vegetables.

Scatter 1/4 cup sliced pickled jalapeños and 1/4 cup sliced green onions over the top for heat and freshness.

Spoon 1 cup pico de gallo or chunky salsa in several dollops over the nachos so it's distributed. Add 1/2 cup sour cream in dollops as well. If you prefer a thinner drizzle, whisk the 1/2 cup sour cream with 1 tsp lime juice and 1 tsp hot sauce and thin with 1–2 tsp water until pourable; drizzle over the nachos.

Add diced avocado and chopped cilantro just before serving so they remain fresh: scatter 1 diced avocado and 1/4 cup chopped cilantro across the nachos.

Sprinkle optional 1/4 cup crumbled cotija and 1/4 cup pickled red onions over the top for tang and salty finish.

Serve immediately with lime wedges (2) on the side for squeezing over portions. Provide extra salsa, sour cream, and hot sauce if desired.