As an empty nester, I find it more difficult to cook for 2 than I do a full house. I used smoked brisket for this recipe, but you could use chicken or shrimp too. I usually smoke 2 briskets at a time so I always have some on hand . . . it freezes so well.
The ONLY way to cook a brisket is by smoking it for many hours in the smoker….trust me on this. I use hickory wood chips in the smoker and cover the brisket with a heavy dusting of Cavender’s All Purpose Greek Seasoning. This seasoning is simple and allows the beef flavor to stand out.
Nacho Chips – I prefer white or blue corn chips and lean toward the organic. I guess you could call me a ‘chip snob’.
Black Beans or Pinto Beans – drained, your choice, but don’t forget to drain the
beans. No one wants soggy nachos.
Cheddar Cheese, grated
Pepper Jack Cheese, grated
Pico de Gallo, drained (recipe on this site)
Brisket, smoked and chopped
1-can Enchilada Sauce
Guacamole (recipe on this site)
- place nacho chips into a baking dish or cookie sheet
- top with black beans (drained)
- next add smoked brisket (to which you have already added one can of enchilada sauce and heated on the stove top) – chop the brisket so it will fit the size of your chips
- top with grated cheddar and pepper jack cheese
- sprinkle with fresh Pico de Gallo minus the liquid…again no soggy nachos
- broil until cheese is bubbly.
- top each nacho with a spoon of guacamole.