NAACHOES

[Kobear]

Ingredients

• 2 (16-oz.) cans seasoned pinto beans, drained
• 2 teaspoons hot sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground pepper
• 3 1/2 cups shredded Braised Beef Brisket
• 1 tablespoon canola oil
• 1/2 cup taco sauce

• 1/4 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 jalape?o pepper slices

Preparation

1. 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.
2. 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.
3. 3. Divide chips, bean mixture, brisket mixture, cheese, and 1 cup Pico de Gallo among 3 plates.

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

1. Pico de Gallo: Stir together tomatoes, chopped; 1/2 cup finely chopped sweet onion; 1/4 cup chopped fresh cilantro; 2 Tbsp. fresh lime juice; 1 jalape?o 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.
2. 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.