Loaded Brisket Nachos

The Fourth of July doesn’t have to be all hamburgers and hot dogs.  Nope.  Kick your Independence Day celebration up a notch or two and serve these LOADED Brisket Nachos.

The delicious brisket cooked in a slow cooker will wow your friends and family this Fourth of July. Add in fireworks and a little red, white and blue and you’re ready to go!

MY OTHER RECIPES

It all starts by cooking a brisket low and slow in the slow cooker.  Coating it in Stubb’s Beef Spice Rub adds amazing flavor and cooking it for 10 to 12 hours allows for it to be shredded just like pulled pork – which works great for nachos!  I like to cook the brisket fat side up to help keep the meat moist.

Then top your nachos with your favorite toppings – or do like me and top them with nearly everything you can find!  We call all the toppings “junk” and we sure love some junk on our nachos!  I even add extra flavor by using nacho flavored tortilla chips!  The final touch is a generous drizzle of Stubb’s Original Bar-B-Q Sauce.  Stubb’s signature sauce is the real deal, the original.  Its tangy tomato, vinegar, molasses and black pepper are gonna treat you right no matter what you’re putting it on.  It’s an absolute favorite at our house!

This isn’t so much of a recipe as it is a list of assembly instructions.  Once you get that brisket tender, you just top these babies with whatever your heart desires.   Here’s what I topped mine with…  Y’all enjoy!

Loaded Brisket Nachos

 

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Author: Stacey Little | Southern Bite

Ingredients

For the Slow Cooker Brisket:

• 1 (3-pound) fresh beef brisket (not corned)
• Stubb's Beef Spice 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 cotjia Mexican crumbling cheese
• sour cream
• cilantro
• Stubb's Original Bar-B-Q Sauce
• lime

Instructions

For the Slow Cooker Brisket:

1. 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:

1. 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.
2. 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.

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This post is made possible by my friends at Stubb’s, but the opinions here are all my own… just as always.  🙂