Description
These Bison Brisket Nachos are a flavorful twist on classic nachos, featuring tender shredded bison brisket seasoned with smoky spices, layered over crispy tortilla chips and topped with melted cheddar and Monterey Jack cheeses. Finished with fresh ingredients like avocado, jalapeño, and cilantro, this dish is perfect for game day or a hearty appetizer that brings a Southwestern American flair to your table.
Ingredients
Scale
Meat and Seasonings
- 1 pound cooked bison brisket, shredded
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Base and Toppings
- 10 ounces tortilla chips
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or thawed if frozen)
- 1 small red onion, finely diced
- 1 jalapeño, thinly sliced
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1/2 cup sour cream
- 1/4 cup salsa or pico de gallo
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled nachos.
- Season and Cook Brisket: Heat olive oil in a skillet over medium heat. Add the shredded bison brisket and season it with smoked paprika, chili powder, cumin, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the brisket is heated through and slightly crispy on the edges.
- Layer Nachos: On a large baking sheet or oven-safe platter, spread half of the tortilla chips evenly. Layer half of the seasoned bison brisket over the chips, then sprinkle half of the cheddar and Monterey Jack cheeses, black beans, corn, diced red onion, and sliced jalapeño. Repeat with the remaining chips and toppings to build a second layer.
- Bake: Place the layered nachos in the preheated oven and bake for 10 to 12 minutes until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the nachos from the oven and top with diced avocado, chopped cilantro, sour cream, and salsa or pico de gallo. Serve immediately with lime wedges on the side for squeezing.
Notes
- Bison brisket can be made ahead of time using a slow cooker, smoker, or oven methods for added convenience and flavor.
- You can substitute bison brisket with beef brisket or pulled pork if preferred.
- For extra heat, add pickled jalapeños or a dash of your favorite hot sauce.
- To keep this recipe gluten-free, ensure that tortilla chips are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Southwestern, American
