Brisket Nachos are tortilla chips piled high with melted cheeses, smoky brisket, and lightly sautéed onions and bell peppers—think cheesesteak meets nachos. Make extra, because everyone will want seconds.
Cubed, browned leftover brisket gets a quick sear in a skillet, then the pan is used to soften onions and peppers. Those components are layered with tortilla chips and a mix of cheeses, then baked until the cheese is molten and the edges crisp. The result is a skillet of hot, beefy, gooey nachos that disappears fast.
They’re not just good—they’re awesome. The savory smoked beef with tender sautéed vegetables and a blend of cheeses creates a simple, irresistible comfort dish.
Even my kids who usually refuse vegetables tried these and ate a few chips topped with peppers and onions. The vegetable skeptics didn’t convert overnight, but they did eat some green—small victories. The family members who love vegetables dove in without hesitation, so be sure to grab a plate early.
I used leftover smoked beef brisket, which is excellent here, but leftover steak, pot roast, or any fully cooked beef will work beautifully. If you have cooked beef in the fridge, it’s a great way to give it new life.
There’s absolutely nothing wrong with nachos for dinner. I served these with a big salad and called it a complete meal. From prep to table, hands-on time is minimal—about 10 minutes—so this is perfect for busy school nights and evenings packed with activities.
Brisket Nachos
Smoked brisket is my choice here, but any leftover cooked beef—pot roast, steak, or boiled brisket—will be delicious. This recipe essentially gives leftovers a cheesesteak makeover.
Cheese choices are flexible. A cheesesteak traditionally uses provolone and American (or cheese whiz in some places), but for nachos I prefer provolone plus a sharper cheese like cheddar for more flavor. Use whatever cheeses you enjoy—mix and match provolone, cheddar, Monterey Jack, or similar melting cheeses.
I like raw onions on nachos sometimes, but for these we briefly sauté the onions and green peppers in the skillet first. That step softens the vegetables and deepens their flavor, giving the dish its cheesesteak character.
When baking nachos in a skillet, use an oven-safe pan rated to at least 425°F. Cast iron is ideal, but anodized aluminum or stainless steel that is oven safe also works. Don’t use a pan with plastic or meltable handles, or you risk damaging your oven.
Brisket Nachos
Rebecca Lindamood
Ingredients
-
2
teaspoons
vegetable or canola oil
divided -
2
cups
cubed
leftover, fully cooked beef -
1
onion
peeled, trimmed, and diced -
1
green pepper
stem and seeds removed, diced -
1
garlic clove
peeled and minced -
1
bag
tortilla chips -
3
to 4 cups
shredded cheeses (see notes)
Optional but tasty:
- barbecue sauce for serving
Instructions
-
Preheat the oven to 375°F.
-
Heat 1 teaspoon of oil in a heavy skillet over medium-high. Add the cubed beef and cook until edges are crisp, 3–4 minutes, stirring occasionally. Remove the beef to a plate. Add the remaining oil, then the onion, pepper, garlic, and a pinch of salt. Reduce heat to medium-low and cook, stirring frequently, until the onion is mostly translucent, about 3–4 minutes. Remove from heat.
-
Spoon the onion mixture into a bowl. Spread about one-third of the tortilla chips in the skillet, then top with one-third of the cheese, one-third of the onion mixture, and one-third of the beef. Repeat layers until all ingredients are used.
-
Bake for about 15 minutes, or until the cheese is bubbly and golden in spots. Serve hot or warm, with barbecue sauce if desired.
Nutrition
Carbohydrates: 37 g
Protein: 11 g
Fat: 15 g
Nutritional information is an estimate. Calculate values based on your exact ingredients if needed.
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