Go Back

Brisket Nachos

Brisket Nachos – This dish is perfect for game day football appetizers. Easy to assemble and a crowd pleaser what’s not to enjoy. You can make these with chicken, shrimp, pork or make them vegan.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 10



  • 2 tablespoons oil
  • 1 onion chopped
  • 2 15 oz. cans black beans or pinto rinsed, drained
  • 1 tablespoon cumin
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • ½ cup water


  • 1 bag corn round chips
  • 2 lbs. brisket chopped
  • 4 cups Colby jack cheese shredded

Chipotle Sour Cream

  • 8 oz. sour cream
  • 2 adobo chipotles
  • salt to taste
  • black pepper to taste
  • iceberg shredded, garnish, optional
  • guacamole garnish, optional
  • salsa garnish, optional
  • pickled jalapenos garnish, optional


  • Heat a pot over a medium heat, add oil and add onion cook for 2 minutes, add black beans, salt, black pepper and water cook for 10 minutes. Mash beans with fork or puree in a food processor. Place in a zip lock bag and cut about ½-1 in from corner bag.
  • Place chips on a foiled lined baking sheet, do not over crowd. Assemble one chip at a time, pipe black beans puree on chip, add brisket, then cover with cheese, repeat until all chips are filled, pop in oven and cook until cheese is melted about 5 minutes.
  • To make chipotle sour cream, add all ingredients to a food processor and blitz on high for 1 minute.


Preheat oven to 400 F degrees.