Cowboy BBQ Brisket & Bean Skillet Nachos

Officially, National Nacho Day falls on November 6th, but in my book this Tex-Mex dish deserves to be celebrated every dadgum day on the calendar. Hot, hearty and “can-I-get-a-hallelujah” yummy, a plate full of hot nachos can be served as a snack, side dish or as a super-quick supper. I never grow weary of prepping and eating various nacho recipes, there are so many different ways to chow down on melted cheese and chip fare!

Hold onto your hats, today I’m sharing Cowboy BBQ Brisket & Bean Skillet Nachos that will satisfy the herd of hungry hombres parked at your house. Simple, satisfying ingredients including barbeque brisket, roasted corn, and pinto beans are wrangled up together in cast-iron cookware and topped with a heaping helping of cheddar cheese and jalapenos. Yee haw! This may not be my first nacho rodeo, but it’s certainly my best!

The finishing dollop of goodness on these down-home nachos is finer than cream gravy – it’s Spicy Asiago Artichoke Dip from the Opadipity by Litehouse™ line of Greek yogurt-based products. A kick of peppers paired with bold cheese and artichokes makes this dip a fancified (and fitter) alternative to traditional sour cream. This lower-fat, higher-protein dip is delicious on its own for chip and veggie stick dunking when a hankering for something creamy but not overly calorie-packed comes on.

While most skillet nacho recipes cook up with tortilla chips on the bottom and slopw on top, this version separates the two until serving time so that “dreaded nacho sogginess” is adverted. The last-minute assembly renders this appetizer recipe fool-proof for make-ahead meals and easy entertaining. Made more than you can eat in one sitting? Pile leftovers of brisket and bean topping over baked potatoes, wrap in tortillas or toss with an egg scramble. And, feel free to swap out the chopped up brisket for equal proportions of lightly seasoned ground beef or shredded chuck roast — you can’t go wrong!

The finishing dollop of goodness on these down-home nachos is finer than cream gravy – it’s Spicy Asiago Artichoke Dip from the Opadipity by Litehouse™ line of Greek yogurt-based products. A kick of peppers paired with bold cheese and artichokes makes this dip a fancified (and fitter) alternative to traditional sour cream. This lower-fat, higher-protein dip is delicious on its own for chip and veggie stick dunking when a hankering for something creamy but not overly calorie-packed comes on.

While most skillet nacho recipes cook up with tortilla chips on the bottom and slop on top, this version separates the two until serving time so that “dreaded nacho sogginess” is adverted. The last-minute assembly renders this appetizer recipe fool-proof for make-ahead meals and easy entertaining. Made more than you can eat in one sitting? Pile leftovers of brisket and bean topping over baked potatoes, wrap in tortillas or toss with an egg scramble. And, feel free to swap out the chopped up brisket for equal proportions of lightly seasoned ground beef or shredded chuck roast — you can’t go wrong!

Cowboy BBQ Brisket & Bean Skillet Nachos Recipe

Serves 8 | Finish in 20 minutes
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If you want a nachos recipe, this recipe for Cowboy BBQ Brisket & Bean Skillet Nachos is easy to make, contains quality ingredients and WINS EVERY TIME!

Ingredients

 

• 1 tablespoon olive oil
• 1 cup frozen corn kernels (thawed)
• 1 lb. precooked pre-sliced brisket
• 1 15-ounce cans pinto beans drained and rinsed
• 1 14.5 ounce can petite diced tomatoes (with juice)
• ½ cup spicy barbeque sauce
• 2 tablespoons Instantly Fresh Red Onion
• 1 tablespoon Instantly Fresh Garlic
• 1 teaspoon Instantly Fresh Cilantro
• 1 1/2 cups pre-shredded cheddar cheese
• 2 jalapenos cut crosswise into thing rings
• ½ cup (or more) Opadipity by Litehouse Spicy Asiago Artichoke Dip
• 1 large bag tortilla chips

Directions

Preheat oven to 400 F degrees.
Add olive oil to 12-inch cast iron skillet and bring to medium high heat. Add thawed corn and cook for about 5 minutes, stirring frequently, or until kernels start lightly browning.
Coarsely chop brisket add to hot skillet along with beans, tomatoes, barbeque sauce, red onion, garlic and cilantro. Stir until combined and heated through.
Top mixture with cheddar cheese and jalapeno rings. Place lid on skillet and simmer a few minutes until cheese melts.
To serve, pile tortilla chips on a plate (individual or family-style), spoon on brisket and bean topping and dollop with Opadipity dip.


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