Description
These Bison Brisket Nachos combine tender, slow-braised bison brisket with melty cheeses, black beans, and fresh toppings for a flavorful and hearty meal perfect for game day or any gathering. The brisket is seasoned with smoky spices, slow-cooked to juicy perfection, then layered atop crispy tortilla chips and baked until bubbly. Finished with avocado, jalapeños, sour cream, and cilantro, these nachos offer a delicious Southwestern twist that’s both satisfying and nutritious.
Ingredients
Scale
For the Bison Brisket:
- 2 pounds bison brisket
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup beef broth
- 1 tablespoon tomato paste
For the Nachos:
- 1 bag tortilla chips
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup black beans, rinsed and drained
- 1/3 cup pickled jalapeños
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1 avocado, diced
- 1/4 cup sour cream
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare and season the brisket: Rub the bison brisket all over with olive oil, then evenly coat with smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper to build a flavorful crust.
- Braise the brisket: In a Dutch oven or slow cooker, mix the beef broth with tomato paste until combined. Add the seasoned brisket, ensuring it’s partially submerged. For stovetop or oven braising, cover and place in a 300°F (150°C) oven for 3 to 4 hours, or simmer gently on the stovetop over low heat until tender. Alternatively, in a slow cooker, cook on low for 8 hours or on high for 4 to 5 hours until the meat is easily shredded.
- Shred the meat: Remove the brisket from the cooking liquid and shred it using two forks. Mix some of the cooking juices back into the shredded meat to keep it moist and flavorful.
- Preheat the oven for nachos: Heat the oven to 375°F (190°C) while assembling the nachos.
- Assemble the nachos: Spread a single layer of tortilla chips on a large baking sheet or oven-safe platter. Evenly distribute the shredded bison brisket on top, followed by the black beans, shredded cheddar cheese, and Monterey Jack cheese.
- Bake the nachos: Place the assembled nachos in the preheated oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
- Add fresh toppings and serve: Remove from oven and top with diced tomatoes, diced red onion, diced avocado, and pickled jalapeños. Drizzle with sour cream, garnish with chopped cilantro, and serve with lime wedges on the side for an added zesty kick.
Notes
- You can prepare the brisket up to 3 days in advance and store it in the refrigerator. Reheat gently to prevent drying out, as bison is leaner than beef.
- For a gluten-free dish, ensure the tortilla chips are certified gluten-free.
- Adjust the spiciness by varying the amount of pickled jalapeños to suit your taste.
- Leftover brisket can be used in sandwiches or salads for another meal.
