Cowboy Nachos

Name: Cowboy Nachos
Prep time: 1 d 4 h 51 min
Cook time: 1 d 4 h 51 min
Total time: 1 d 4 h 51 min
Yield: 8
Cuisine: Mexican
Ingredients: 59 milliliters pan drippings from Braised Beef Brisket; 828 milliliters shredded Braised Beef Brisket; 1 Tbsp canola oil; 1 teaspoon minced garlic; 1 slice Toppings: guacamole, sour cream, pickled jalapeño pepper; 118 milliliters taco sauce; 2 teaspoons hot sauce; 227 grams block Monterey Jack cheese, shredded; 1 teaspoons freshly ground pepper; 8 servings Pico de Gallo; 907 grams seasoned pinto beans, drained; 255 grams package round tortilla chips

You can never have too many hor d'oeuvre recipes, so give Cowboy Nachos a try. This recipe covers 60% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 196g of protein, 81g of fat, and a total of 1799 calories. This recipe serves 8. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 28 hours and 51 minutes. Head to the store and pick up toppings: guacamole, pan drippings from braised beef brisket, seasoned pinto beans, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Preheat oven to 42

Equipment you will use

Oven

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.

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Water

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Sauce Pan

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.

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Taco Sauce

Cooking Oil

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Frying Pan

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

Ingredients you will need

Pico De Gallo

Cheese

French Fries

Bake at 425 for 5 minutes or until cheese is melted.

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Cheese

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Oven

Serve immediately with remaining Pico de Gallo and desired toppings.

Ingredients you will need

Pico De Gallo

*1/4 cup beef broth may be substituted.

Ingredients you will need

Beef Broth

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 jalapeo 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.

Ingredients you will need

Fresh Cilantro

Pico De Gallo

Plum Tomato

Whole Garlic Cloves

Sweet Onion

Lime Juice

Pepper

Salt

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.

Ingredients you will need

Pico De Gallo

Equipment you will use

Aluminum Foil

Baking Sheet

Equipment

Ingredients

Servings:

59milliliters

pan drippings from Braised Beef Brisket 828milliliters

shredded Braised Beef Brisket 1Tbsp

canola oil 1teaspoon

minced garlic 1slice

Toppings: guacamole, sour cream, pickled jalapeño pepper 118milliliters

taco sauce 2teaspoons

hot sauce 227grams

block Monterey Jack cheese, shredded 1teaspoons

freshly ground pepper 8servings

Pico de Gallo 907grams

seasoned pinto beans, drained 255grams

package round tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.