Description
These Bison Brisket Nachos are the ultimate crowd-pleaser, featuring tender shredded bison brisket layered over crispy tortilla chips and topped with gooey cheese, flavorful veggies, and creamy avocado. Perfect for game day or any gathering!
Ingredients
Scale
Bison Brisket Nachos:
- 8 ounces cooked bison brisket (shredded)
- 1 (10-ounce) bag tortilla chips
- 1½ cups shredded Monterey Jack cheese
- ½ cup black beans (rinsed and drained)
- ½ cup corn kernels (fresh or thawed frozen)
- ¼ cup pickled jalapeños
- ½ cup diced red onion
- 1 avocado (diced)
- ¼ cup sour cream
- ¼ cup salsa or pico de gallo
- 2 tablespoons chopped fresh cilantro
- lime wedges for serving
Instructions
- Preheat oven: Preheat oven to 400°F (204°C).
- Layer ingredients: On a large rimmed baking sheet, spread half of the tortilla chips, top with half of the shredded bison brisket, cheese, black beans, corn, and pickled jalapeños. Repeat with remaining chips and toppings to create layers.
- Bake: Bake for 10–12 minutes until cheese is melted and bubbly.
- Finish and serve: Remove from oven, top with red onion, avocado, cilantro, sour cream. Serve with salsa, pico de gallo, and lime wedges.
Notes
- Use smoked or slow-cooked bison brisket for maximum flavor.
- For a spicier kick, add hot sauce or fresh jalapeños instead of pickled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 570mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 80mg
