40 min serves 8-10

Smoked Brisket Burnt Ends Nachos

Our favorite way to enjoy leftover brisket. Crisp up shredded brisket before topping nachos, heat everything up on one sheet pan and you have a no fuss meal or snack in minutes.

ACTIVE: 10 min. PASSIVE: 30 min. DIFFICULTY Easy


  • 3 to 4 C prepared Pre BBQ smoked brisket, shredded
  • 1 package of your favorite nacho chips. We like El Ranchero, the thicker cut holds up to the weight of the toppings
  • 1 14 OZ can pinto beans, drained and rinsed
  • 1 14 OZ can yellow corn, drained and rinsed
  • 12 OZ shredded Mexican blend cheese
  • 1 C Pre pickled red onions
  • 1 C Pre pickled jalapeños
  • 8 OZ container prepared pico de gallo
    1. Preheat oven to 400 F.
    2. Spread shredded brisket on foil lined baking sheet in an even layer.
    3. Bake brisket until pieces begin to crisp, about 10 minutes.
    4. Remove from oven and reduce temperature to 325, remove meat to a large plate, set aside.
    5. Spread chips on the same baking sheet, overlapping so they cover as much of the sheet as possible.
    6. Sprinkle shredded brisket over the chips, followed by the beans and the corn, then top with the shredded cheese.
    7. Sprinkle red onions, jalapeños, and half of the prepared pico de Gallo over the top and return to the oven.
    8. Bake for 20 minutes, until cheese has melted. If desired broil for 2 to 3 minutes.
    9. Let cool for about 5 minutes


    Smoked Brisket Burnt Ends Nachos

    Amount per 226g

    • 821 g

      1 serving
    • 411kcal

    • 27.1g

    • 484mg

    • 6.3g

    • 15.2g

    • 43.4g

    • 3.42g


    Recipe developed by   Jennifer Borchardt