Bison Brisket Nachos

5 from 1 vote

Load up your plate with these filling bison brisket nachos! After a smoked brisket dinner, these nachos offer a tasty way to use up your leftovers.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Main Course

Cuisine: American, Canadian, Mexican

Servings:

Calories: 1038kcal

Author: Joss Dyckson

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

US Customary - Metric

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

This recipe makes about 6 servings as an appetizer or 4 as a main.
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.
Consider enjoying your nachos with a hearty beer or Mexican cocktail like frozen margaritas.

Nutrition