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Nutrition Facts
Serving Size 155 g
(Approx. 12 Servings)
Amount Per Serving
Calories 460 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 690 mg 29%
Total Carbohydrate 30 g 10%
Dietary Fiber 4 g 16%
Sugars 0 g
Protein 21 g
Vitamin A 8% • Iron 10%
Vitamin C 0% • Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fully Loaded Smoked Brisket Nachos

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Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 bag of H-E-B Restaurant Style Tortilla Chips, or as many chips as needed
3 cup(s) H-E-B Fully Cooked Un-Sliced Brisket Club Pack, chopped or shredded into smaller pieces
12 Oz pico de gallo
15 Oz black beans, rinsed and rained
1 cup(s) pickled jalapeños, drained
4 cup(s) Mexican cheese, shredded, plus more as needed
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Instructions

1
Preheat oven to 375ºF.
2
Cover a sheet pan with foil and spread out chips evenly over pan. Evenly distribute, brisket, pico de gallo, black beans and jalapeños (optional) over chips.
3
Cover everything evenly with a generous amount of cheese. Bake 10 to 15 minutes or until cheese is bubbly and nicely melted.
4
Allow to cool slightly before serving, garnish with any of your favorite condiments.
5
Chef's Note: To make these qualify for fully loaded nachos, I cover my nachos with dollops of sour cream, guacamole and hot sauce.
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