Cowboy Nachos Recipe 445

COWBOY NACHOS

Steps:

• Heat up the Pinto Beans and doctor them to your desired "temperature," adding some ground black pepper, Tabasco sauce, minced garlic and jalapenos if using. Make them as spicy or mild as you like.
• Preheat the broiler.
• In a very hot skillet, add a bit of canola oil and the Braised Beef Brisket. Cook for 1 to 2 minutes, and then flip and cook for another 1 to 2 minutes. Next, pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of the pan drippings from the brisket-cooking process (or a bit of beef broth--again just enough to bring the meat to a nice moist consistency). Stir to combine and remove from the heat.
• To assemble: In a heatproof dish, layer half of the tortilla chips, beans, brisket, cheese and Pico de Gallo. Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked.
• Place on the middle or bottom rack of your oven and broil until the cheese is melted. Watch closely so they don't burn. Sprinkle the remaining Pico de Gallo over the top before serving.
• Inhale, exhale and then ravenously consume!
• Rinse the beans in cool water; pour into a pot and cover with water by 2 to 3 inches. Cut the bacon into large pieces and add to the pot. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender, about 2 hours, adding water to the pot as needed. (The beans should have a thick broth.)
• Toward the end of the cooking time, add 1 teaspoon salt and 2 teaspoons pepper. Check the seasoning before serving, and add more salt and pepper if desired. Don't over-salt.
• Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
• When ready to cook, preheat the oven to 300 degrees F.
• Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
• You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
• Chop the tomatoes, jalapenos and onions into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature.
• Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely.
• Put the tomatoes, jalapenos, onions and cilantro together in a bowl and give it a good stir. Squeeze the juice of the lime half into the bowl. Add salt to taste and stir again.

SUPER NACHOS

Steps:

• Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
• Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
• Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
• Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

BBQ NACHOS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.
• In a large bowl stir together the pulled pork and 1 cup of BBQ sauce. Add more sauce as desired.
• Place the tortilla chips in an even layer over the baking sheet. Sprinkle about half to three-fourths of the shredded cheese on top of the chips.
• Spoon pork and pickled onions on top of chips. Top with remaining cheese.
• Bake nachos at 350 degrees F for about 5-10 minute or until cheese has melted. Drizzle some of the remaining BBQ sauce on top.
• Serve nachos with your favorite toppings as suggested.

LOADED BEEF SKILLET NACHOS

Steps:

• Preheat oven to 350F.
• To a large skillet, add the optional oil, ground beef, and cook beef over medium-high heat for about 5 minutes, or until cooked through; stir and crumble as it cooks.
• Evenly sprinkle the taco seasoning and stir; set aside.
• To a separate oven-safe skillet, add half the chips, evenly top with half the beef, half the cowboy caviar, and half the cheese.
• Repeat the layering process with the remaining half of the chips, beef, cowboy caviar, and cheese.
• Bake for about 10 minutes, or until cheese is melted.
• Evenly sprinkle with the green onions, cilantro, and serve immediately. Nachos are best warm and fresh.