Cowboy Nachos


2-16 oz. cans pinto beans, drained
2 teaspoons hot sauce
1 clove garlic, minced
1/2 teaspoon pepper
3 cups shredded Braised Beef Brisket
1 Tablespoon canola oil
1/2 cup salsa
1/4 cup pan drippings from Braised Beef Brisket
1 large bag tortilla chips (thicker chips work best)
1 cup shredded cheddar or Monterey Jack cheese

Pico de Gallo:

3 tomatoes, chopped
1/4 cup cilantro, chopped
2 Tablespoons fresh lime juice
1 Jalapeño pepper, seeded

Cook beans, hot sauce, garlic, and pepper with 1/2 cup water in a medium saucepan, stirring occasionally over medium-low heat until throughly heated.  Cook brisket in hot oil in a skillet over medium heat with taco sauce and pan drippings for two minutes. Divide chips, bean mixture, and 1 cup Pico de Gallo among two pie plates.  Bake at 425 degrees for 5 minutes or until cheese is melted.  Serve with remaining Pico de Gallo.

The Pioneer Woman Cooks Cookbook