Load up your plate with these filling bison brisket nachos! Bubbling cheese melts into the hearty bison brisket and crunchy tortilla chips as your nachos bake in the oven. After a smoked brisket dinner, these nachos offer a tasty way to use up your leftovers.
You might already have cheese, vegetables and tortilla chips sitting in your kitchen so there should be no need for a special trip to the grocery store. After gathering the ingredients it bakes in about 10 minutes, making this a delicious and quick 20-minute meal or appetizer option.
This recipe offers enough food for an entree, but nachos also make a quick, tasty appetizer before the main event. You can expect about 6 servings as an appetizer or 4 servings as a main.
Your guests can grab a handful while they're standing around and talking. The shredded cheese holds up better than cheese sauce and doesn't soften the tortilla chips, allowing you to eat with less mess and savor the flavors.
- tortilla chips - regular salted tortilla chips work great
- Monterey Jack cheese - I love how this cheese melts but you could also use mozzarella or cheddar
- leftover bison brisket - you can use smoked or not but smoked brisket is ideal
- corn kernels
- roma tomatoes
- red onion
- fresh cilantro
- pickled jalapenos - optional topping
- condiments - pick your favorite condiments for nachos such as salsa, sour cream, guacamole and hot sauce.
*See ingredient amounts in recipe card.
How to Make it
- Preheat oven. Preheat oven to 350°F.
- Add chips to pan. Place the tortilla chips in a 12” cast iron skillet or on a baking sheet. Top the chips with the cheese and then shredded brisket.
- Bake. Bake for 10 minutes in the preheated oven or until the cheese melts.
- Add fresh veg. Add the corn, tomatoes, onions, fresh cilantro and pickled jalapenos (if using).
- Serve. Serve with your favorite condiments on the side such as sour cream, salsa, guacamole and tomatillo hot sauce.
Tips & Tweaks
- Here’s a tip from the local butcher: If you cannot get your hands on a brisket or are simply looking to save some money for a cut with similar results, ask your butcher to cut an outside round flat roast (aka. bottom round) with the fat cap.
- When you're ready to serve, give your nachos a refreshing, cooling texture with fresh vegetables and a helping of sour cream. You can try different Mexican cuisine staples to change it up, including bell peppers, chili peppers, black beans, refried beans, sliced avocados and various cheeses.
- If you're serving a group, consider offering the vegetable toppings and condiments on the side instead of adding them to the nachos so that your guests can customize their plates.
- Consider enjoying your nachos with a hearty beer or Mexican cocktail like these frozen margaritas.
- For dessert, try out these margarita cake pops to match the Mexican theme. They’re a party food staple!
- Break out your brightest, most colorful plates and glasses for a festive touch.
Storage & Reheating
These nachos are best when consumed immediately but if you do have leftovers, they should be stored covered in the refrigerator. The nachos can be reheated in the oven to enjoy for up to two to three days.
Let me know what you thought of these bison brisket nachos in the comments and please share the recipe!
HUNGRY FOR MORE? TRY OUR:
Bison Brisket Nachos
- 8 cups tortilla chips
- 3 cups Monterey Jack cheese - shredded
- 2 cups leftover bison brisket - shredded - can use smoked or not
- ½ cup corn kernels
- ½ cup roma tomatoes - diced
- ⅓ cup red onion - finely diced
- ¼ cup fresh cilantro - chopped
- ¼ cup sliced pickled jalapenos - optional
- Preheat oven to 350°F.
- Place the tortilla chips in a 12” cast iron skillet or on a baking sheet. Top the chips with the cheese and then shredded brisket.
- Bake for 10 minutes in the preheated oven or until the cheese melts.
- Add the corn, tomatoes, onions, fresh cilantro and pickled jalapenos (if using).
- Serve with your favorite condiments on the side such as sour cream, salsa, guacamole and hot sauce.
- This recipe makes about 6 servings as an appetizer or 4 as a main.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.