Tex-Mex Beef Brisket & Bean Nachos

Tex-Mex Beef Brisket & Bean Nachos

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Gluten Free Bag on Sunday, February 9, 2020.
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Ingredients

Beef & Beans

  • 1 carrot, grated
  • 1 brown onion, thinly sliced
  • 1 pack Mexican spices
  • 1 pack Texan beef brisket
  • 1 can kidney beans, drained & rinsed
  • 1 corn cob, kernels removed
  • 1 cup hot water
  • 3 Tbsp BBQ sauce (optional)
  • 1/4 block cheese, grated

Salsa

  • 2 tomatoes, diced
  • 1/2 telegraph cucumber, diced

To Serve

  • 3/4 pack corn chips
  • 1/4 cup sour cream
  • 1 Tbsp applewood hot sauce (optional, adults only)

Steps

  1. Preheat oven to high grill. Prep veggies for beef & beans.
  2. Cook beef & beans. Heat a drizzle of oil in large, deep, oven-proof fry-pan (with a lid), on mediumhigh heat. Cook carrot and onion for about 3 minutes, until softened. Add Mexican spices and cook for a further minute, until fragrant.
  3. Increase heat to high and add beef, kidney beans, corn, hot water measure and BBQ sauce. Bring to a simmer and cook on medium heat, covered, for about 8 minutes, or until beef is tender. Remove lid and cook for 1-2 minutes further, or until sauce has thickened. Pull beef apart using 2 forks and season to taste.
  4. Prep salsa. In a bowl, combine tomatoes and cucumber with a drizzle of vinegar and olive oil. Season to taste. Keep tomatoes and cucumber separate for fussier little foodies.
  5. Grill cheese. Top beef and beans with cheese and grill on middle oven rack for 2-3 minutes, or until cheese is melted. If you don’t have an oven-proof fry-pan, add beef to an oven dish, top with cheese and grill.
  6. Serve corn chips topped with beef, beans, salsa and sour cream. Drizzle with applewood hot sauce for adults.

Nutritional Information

Energy 3286 kj
785 kcal
Protein 34.7g
Carbohydrate 45.7g
Fat 51.3g