2 - (16-oz.) cans Bushs Pinto Beans, drained
2 - teaspoons hot sauce
1 - teaspoon minced garlic
1/2 - teaspoon freshly ground pepper
3 1/2 - cups shredded Braised Beef Brisket
1 - tablespoon canola oil
1/2 - cup taco sauce
1/4 - cup pan drippings from Braised Beef Brisket or beef broth
1 - (9-oz.) package round tortilla chips
1 - (8-oz.) block Monterey Jack cheese, shredded
Pico de Gallo (recipe below)
Additional Toppings: guacamole, sour cream, pickled jalapeno pepper slices
Preheat oven to 425°. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated. Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and reserved pan drippings. If you do not have any beef broth will do just fine. Cook 2 minutes.
To assemble the Nachos:
In a heat proof dish layer chips, beans, brisket, cheese, and pico de gallo. Repeat layers but leave off the second layer of pico de gallo until after the dish is cooked. Place on the middle or bottom rack of your oven and broil until cheese is melted. Watch closely. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top.