Whether it be an upcoming game day or a fun family weekend at home, these Brisket Nachos spin the classic cast iron skillet nacho dish! Our son said “this is what you expect at a food truck at the brewery!” If that doesn’t say it all, I’m not sure what does!
These Brisket Nachos were part of the series of recipes that I created from the huge brisket that Jason made a couple weekends ago. We all run into these issues with the larger cuts of meat like brisket or pork shoulder. So much meat, so delicious…but now what do I do with it all besides just freeze it?
This time I decided I would take over the blog (his baby!) and make a few recipes using the meat he grilled! Spoiler alert: they were all incredible!
🥘 Cooking Instructions
Step One: Shred two cups of brisket.
Step Two: Sauté onion in a little bit of olive oil in a cast iron skillet over medium high heat until golden brown. This usually takes 5-8 minutes. Add in the shredded brisket to combine and warm up.
Step Three: Combine the seasoning with the brisket and onion mixture. Stir in the beer to combine.
Step Four: Remove the brisket mixture from the skillet and add it to a bowl. Add in ½ of the cheese and stir until the cheese is melted.
Step Five: Heat oven to 400. Spray the cast iron skillet with non-stick spray and make a layer of corn chips that covers the bottom of the skillet. Layer ½ of the meat mixture and then add some cheese. Layer some more chips, meat mixture and cheese. Your skillet should be pretty full after two rounds.
Note: It’s difficult to estimate how many chips you should use as it is dependent on the size of the skillet, how much meat and cheese you add and the size and shape of the chips. I used about ¾ of a bag here.
Step Six: Place the skillet in the oven and heat the nachos at 400 degrees for 8-10 minutes or until the cheese melts and turns golden brown. Remove from the oven and top with chives/green onions and any other toppings you like! ENJOY!
This is a great one to tackle! I want to make sure that you all can see there are a lot of ways to address variations in this recipe.
- Make these on a sheet pan like I made the Pulled Pork Nachos. Not everyone has a cast iron skillet, so you can simply throw these on the sheet pan and cook for 8-10 minutes or until toasty brown.
- Make the same idea into Brisket Tostadas! It will make Taco Tuesday really fun by using similar ingredients. Add these to a flat hard shell and add toppings as you like. You can put them on a sheet pan and heat up the ingredients or just heat up the brisket and apply ingredients to the shell and eat as is. That is up to you.
- For a healthier option, stack the brisket nacho ingredients on a bed of greens. Those chips aren’t helping any of us, we know that. So skip them and add shredded brisket to the bed of lettuce, toppings and a dressing of choice…think Chipotle Lime or Tex Mex Sour Cream Dressing.
- If you want to still make the Brisket Nachos but want to mix it up even more, go for the alternative chips that have whole grains in them instead of the empty calories of a traditional tortilla chip.
- You can substitute broth in place of the beer.
📌 Items to Note
These are great for leftovers…I do think they are much better served immediately, though. I would hate to have someone come back to me and say “the chips weren’t crispy” and such. The chips turn soft when served as leftovers, but they won’t be soggy. Microwaving it is fine and it works…we do it because I hate to throw out food. Ideally, make just enough for your family and minimize leftovers.
Related Nacho Recipes
The Most Amazing Pulled Pork Sheet Pan Nachos – We made this delicious sheet pan nachos after we ran into the similar problem of needing to use up a ton of pulled pork! Shred the pork and enjoy. This is a fast weeknight meal or a great dish to make for family game night.
Loaded Cast Iron Skillet Nachos – We made these the same way but with completely different ingredients and spices! This one is quick and easy if you have pulled pork and can utilize the ease of a packet of taco seasoning. I would highly recommend using the seasoning in the Brisket Nachos though! So delish!!!
Smoked Brisket Nachos
- 2 cups Smoked Brisket shredded
- 1/2 cup Onion diced
- 1/2 cup Beer
- 1/2 tsp Cumin
- 1 clove Garlic minced
- 1 tbsp Chili Powder
- 1/4 tsp Dried Oregano
- 1 tsp Olive Oil
- 8 oz Mexican Cheese shredded
- bag Tortilla Chips larger ones work best
- In a cast iron skillet, add olive oil and heat 3-5 minutes
- Add chopped onions and cook for about 5 minutes until they become soft and start to brown
- Add in shredded brisket, seasonings, garlic and beer. Stir until well combined.
- Take brisket mixture out of cast iron skillet and add to a bowl. Add about 1/3 of the cheese to this bowl and combine until it melts in with the rest of the mixture.
- Heat oven to 400 degrees
- Spray the bottom of the cast iron skillet. Layer chips on bottom of skillet. Add 1/2 of the brisket to the chips, sprinkle 1/2 of remaining cheese.
- Layer on another layer of chips, add the remaining brisket mixture and top with cheese.
- Cook at 400 for about 10-12 minutes, or under cheese fully melted
- Top with your favorite toppings and serve immediately