Cowboy Brisket Skillet Nachos

Cook Time

10 mins

Cooking Method



Tex Mex



Prep Time

20 mins





2 Cups Black Beans, Can

Fresh ground pepper

2 Jalapenos (diced, with or w/out seeds depending on preference)

½ Lime, Juiced

Mexican red sauce or enchilada sauce

1 Tbs minced garlic

Olive Oil


2 Cups Pico De Gallo, Prepared

2 Cups Shredded Brisket

2 Cups shredded Mexican blend cheese

Sour Cream

Tabasco, or other hot sauce to taste

as needed (about ½ bag) Tortilla Chip

Recipe Highlights

These Cowboy Brisket Skillet Nachos are the recipe for a perfect game day when you have some leftover Brisket on hand! If you don’t have Brisket, any protein will do really. Try them out for yourself and see how versatile these Cowboy Skillet Nachos can be.

Don’t Have any Leftover Brisket but Want to Make Your Own?

Check out our two delicious brisket recipes One is Hot and Fast, the other is a Low and Slow Texas Style Brisket.

Cooking Instructions

  1. Open the lid and turn your Country Smoker to “smoke”. Leave the lid open until the fire pot catches, then turn the heat up to 400°F.
  2. While your Country Smoker is heating up, add your beans, minced garlic, jalapenos (diced), fresh ground pepper, hot sauce and fresh lime juice into a bowl. Stir and adjust flavor to taste preference. - If you like heat, add more hot sauce or jalapenos/seeds - If you like it sweeter, feel free to add in a little bit of sugar - If you like more citrus, add some more lime juice
  3. In a separate bowl, add your leftover Brisket (shredded), or other protein (shredded), and the Mexican enchilada sauce little by little. Enough to add moisture to the meat, but not enough to drown it!
  4. Once your grill has heated up, lightly coat your skillet/cast iron in olive oil.
  5. To assemble, layer half of the tortilla chips, beans, cheese, brisket and pico de gallo into the skillet. Repeat the layers, but leave off the rest of the pico until the dish is cooked.
  6. Grill until the cheese has melted, about 8-12 minutes – make sure you don’t burn the chips!
  7. Once the cheese has melted, remove the skillet from your Country Smoker and set it on a hot plate trivet. *Caution! The skillet will be HOT. So use a grill glove or oven mitt to pull the skillet off of the grill.
  8. Top with the remaining pico and you’re ready to serve and enjoy. Optional: Add some sour cream, or peppers and avocado to the mix if you’d like - or even more jalapenos for some EXTRA heat.

Special Tools

  • Hot plate trivet
  • Knife
  • Mixing Bowl
  • Skillet
  • Spoon

Country Smoker's Tip

For a touchdown pairing, try a light/crisp ale or dry chardonnay.


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