These Loaded Brisket Nachos are piled high with tender brisket, melty cheese, black beans, jalapeños, tomatoes, sour cream, and BBQ sauce. They’re messy, cheesy, a little ridiculous, and exactly what nachos ought to be.
These Loaded Brisket Nachos are hearty enough for supper, but they’re also perfect for game day, parties, or anytime you want something a little over the top.
You can cook the brisket yourself, use leftovers, or grab some from your favorite BBQ joint. And while I originally made these with nacho cheese-flavored tortilla chips, regular tortilla chips work great, too.
How to Cook the Brisket
For these nachos, I cook a beef brisket low and slow in the slow cooker with beef broth and a good beef or steak seasoning.
And just to be clear, we’re talking about fresh beef brisket here, not corned beef brisket. That would take these nachos in a very different direction.
The goal is to cook the brisket until it’s tender enough to shred easily. You’ll usually see that happen somewhere around 195°F to 205°F internally, but don’t get too hung up on the number.
The real test is tenderness.
If you stick a fork into the brisket and it still fights back, it needs more time. Brisket can be stubborn like that. Keep cooking until the fork slides in easily and the meat pulls apart without much effort.
Once it’s done, let it rest for about 30 minutes before shredding. Then you’re ready to build some nachos.
Can I use brisket from a BBQ restaurant?
Absolutely. And I highly recommend this shortcut.
Grab about a pound or two of chopped or shredded brisket from your favorite local BBQ joint and you can have these nachos on the table ridiculously fast.
It’s also a great way to use leftover smoked brisket if you happen to have some hanging around. Around here, leftover brisket is a rare and beautiful thing, so I don’t take it for granted.
Just warm the meat a little before piling it onto the chips so everything heats evenly under the broiler.
Do I have to use Doritos?
Nope.
I originally made these with nacho cheese-flavored tortilla chips because, well, subtlety wasn’t really the goal here.
But regular tortilla chips work great, too. In fact, if you want the brisket and toppings to be the star, plain tortilla chips are probably the better choice.
Whatever you use, go with a sturdy chip. These nachos are carrying brisket, beans, cheese, sour cream, tomatoes, BBQ sauce, and possibly the weight of all your hopes and dreams. A flimsy chip doesn’t stand a chance.
What’s the best cheese for brisket nachos?
I like pepper jack because it melts beautifully and gives the nachos a little kick.
Monterey Jack or cheddar work just as well if you prefer something milder. You can also use a combination, because I have yet to encounter a nacho situation that suffered from too much cheese.
I finish mine with a little queso fresco or cotija for extra salty flavor.
How do I keep nachos from getting soggy?
The big trick is to save the wet toppings for last.
I layer the chips with brisket, drained black beans, and shredded cheese, then broil everything just until the cheese melts.
Once they come out, I add the tomatoes, onions, jalapeños, sour cream, BBQ sauce, cilantro, and lime.
That way, the chips stay crisp longer instead of immediately turning into something you need to eat with a spoon.
Make them your own
The toppings here are really just a starting point.
Add guacamole, pico de gallo, corn, green onions, queso, or whatever else makes you happy. Leave off the cilantro if you’re one of those folks who thinks it tastes like soap. Add extra jalapeños if you enjoy living dangerously.
That’s the beauty of nachos. There aren’t many rules.
Just get them to the table while they’re hot and let everybody dig in.
Recipe Card
Loaded Brisket Nachos (Easy BBQ Nachos)
Ingredients
For the Slow Cooker Brisket:
- 1 (3-pound) fresh beef brisket (not corned)
- bbq rub
- 1 cup beef broth
For the nachos:
- nacho flavored chips
- shredded brisket
- canned black beans (drained and rinsed)
- shredded pepperjack cheese
- grape tomatoes (quartered)
- diced onion
- pickled jalapeños
- queso fresco or cotija Mexican crumbling cheese
- sour cream
- cilantro
- BBQ sauce
- lime
Instructions
For the Slow Cooker Brisket:
- Liberally coat the entire brisket in the spice rub. Place it in the crock of the slow cooker fat side up and pour the broth around the edges. Place the lid on and cook, undisturbed for 10 to 12 hours. The meat should reach 190 to 200° F and shred easily. Remove from the slow cooker and rest for 30 minutes before shredding.
To make the nachos:
- Preheat your oven's broiler.
- Make a layer of chips in a skillet or on an oven-safe pan or dish. Top with the brisket, beans, and pepper jack cheese. Place under the broiler for just a few minutes to melt the cheese.
- Add the tomatoes, onion, and jalapeños. Top with the crumbled queso fresco cheese, dollops of sour cream, drizzle with the BBQ sauce, a sprinkle of chopped cilantro, and a squeeze of lime.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Carol Hyde
I made this recipe today! Like all of yours I’ve tried before, it was out of the park! Thought I was fixing enough for leftovers! Nope! 😊
Awesome! Love hearing that!
Katherine A Dietz
Stubb’s beef rub is no longer available even on Amazon what can I use instead?
Thanks
Katherine
If you can’t find Stubbs, another beef run should work. I don’t have another preferred brand.
Aileen
I’ve never tried brisket nachos. I’m going to have to remedy that. And good ol’ Texas Stubbs is the only bbq sauce we use in this house!
These are SO tasty! Hope you’ll enjoy!
Donna Guillen
I just made a Pork Butt – shredded it and froze it for guests. do you think I could use that instead. And nacho Cheese on top?
Absolutely! On BOTH accounts!!
Megan {Country Cleaver}
Stacy these are the stuff dreams are MADE OF!! I will happily smoke another brisket just to have enough for leftovers of these!
Thank you! I think they’re pretty good, too! 🙂
marye
Oh my goodness… I’d love to find these nachos on my table! I *may* have licked the screen.
Ha! They’re SO good!!
Steve
This looks so good. I had never considered adding nachos to a brisket. Can’t wait to try out this recipe.
Hope you’ll love ’em!
Jennifer
I already love loaded nachos, but loaded brisket nachos? That’s next level. Love the idea!
Thanks, Jennifer!!!
Tanya Schroeder
Now this is how you do nachos!! I love the toppings and that brisket looks amazing!
Thanks, Tanya!!
Kari
Yum!! I am such a sucker for nachos!
Kari
https://sweetteasweetie.com/duck-tacos-orange-cherry-salsa/
Me too! One of my favs!
Amanda
I could dive face first into these…and I don’t even eat beef. They look amazing!
LOL! Thanks!
Stacey English
WOW! These look delicious and so easy to make!
Thanks! They really are!
Julie @ Julie'
Did someone say nachos?! Loving this delicious twist on an old favorite!
Ha! Thanks, Julie!!