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.
Bison Nachos Are a Quick & Easy Meal or Appetizer
These nachos are very similar to this carne asada nachos recipe, with leftover meat as the star topping alongside fresh ingredients for incredible flavor and texture. After gathering the ingredients it bakes in about 10 minutes, making this a delicious and quick 20-minute meal or appetizer option.
This bison 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.
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Ingredients
- tortilla chips - Regular, lightly 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 - Can use canned, frozen or grilled for some added smoky flavor (check out how to grill corn here).
- Roma tomatoes - I like using Roma for their low water content but you can use sliced cherry or grape tomatoes as well.
- red onion - Can substitute with white onion if desired.
- fresh cilantro - This is optional. Check out more cilantro recipes here.
- condiments and other toppings - Pick your favorite condiments and toppings for nachos such as salsa, sour cream, Mexican guacamole and hot sauce. What I've listed is optional but include all of my faves. 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. See this vegetarian skillet nachos recipe for more ideas.
*See ingredient amounts in recipe card.
How to Make Bison Brisket Nachos
Step 1. Preheat oven and add chips to pan. Preheat the oven to 350°F and scatter the tortilla chips in a 12" cast iron skillet or on a baking sheet.
Step 2. Bake the bison nachos. Top with the cheese and then shredded brisket. Bake for 10 minutes in the preheated oven or until the cheese melts.
Step 3. Add fresh toppings. Add the corn, tomatoes, onions, fresh cilantro and pickled jalapenos (if using).
Step 4. Serve. Serve the bison brisket nachos with your favorite condiments on the side such as sour cream, salsa, guacamole and tomatillo hot sauce.
Joss' Top Tips
- Here's a tip I got 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 bison roast (aka. bottom round) with the fat cap.
- Side condiments: 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. This way you also avoid any sogginess before digging in.
- Drink pairing: Consider enjoying your nachos with a hearty beer or Mexican cocktail like these frozen margaritas.
- Dessert pairing: For dessert, try out these margarita cake pops to match the Mexican theme. They're a party food staple!
- Plating: Break out your brightest, most colorful plates and glasses for a festive touch.
Storage & Reheating
Bison brisket 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.
More Delicious Bison Recipes
If you tried this Bison Brisket Nachos Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Bison Brisket Nachos
Ingredients
- 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
- desired condiments - such as sour cream, salsa, guacamole and hot sauce
Instructions
- 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.8 cups tortilla chips, 3 cups Monterey Jack cheese, 2 cups leftover bison 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).½ cup corn kernels, ½ cup roma tomatoes, ⅓ cup red onion, ¼ cup fresh cilantro, ¼ cup sliced pickled jalapenos
- Serve with your favorite condiments on the side such as sour cream, salsa, guacamole and hot sauce.
Notes
- Servings: This recipe makes about 6 servings as an appetizer or 4 as a main.
- Leftovers: 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.
- Drink Pairing: Consider enjoying your nachos with a hearty beer or Mexican cocktail like frozen margaritas.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
These nachos are so tasty and hearty with the brisket and fresh toppings! Love serving them as a summer meal.