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Take nachos to the next level with Leftover Brisket Nachos. These nachos are hearty yet easy to make and packed with Mexican flavors. They are crunchy, spicy, and perfect for parties, potlucks, and brunches.

Nachos are a staple in my house. They are quick and easy to make and you can use whatever leftovers you have on hand. As well, they’re versatile. One member of my family wants just meat and cheese while everyone else wants all. the. things.

chips with brisket


Yes, brisket. This is a great pellet grill brisket recipe. However, you don’t have to smoke a brisket from scratch for this recipe. You can purchase brisket from a restaurant. Another option, get this brand from Walmart. It’s fully cooked you simply heat it in the oven then use it however you want and it’s usually cheaper than restaurant brisket.

 Brisket Nachos


  1. Brisket. Smoke it or buy it, you’ll need about 2 cups more or less to your liking. I like to heat it, sprinkle on seasoning, and toss in a little barbecue sauce.
  2. Tortilla chips. You can use any tortilla chip. I use Tostitos Salsa Verde Corn Tortilla Chips and Tostitos Hint of Guacamole Tortilla Chips as the base. (Hint of lime is also really good!)
  3. Seasonings. I mixed together chili powder, paprika, cumin, garlic powder, and ground red pepper and sprinkled it over the brisket. I mixed the seasoning without salt because chips tend to be really salty. You could use a purchase taco or fajita seasoning if you wish.
  4. Lime Crema. This adds a bright fresh element to the nachos. I mixed Greek yogurt, mayo, lime zest, and lime juice. (full recipe below)
  5. Cheese. I prefer queso and cojito (the crumbly cheese), but you can use grated cheddar or pepper jack. 
  6. Jalapenos. Isn’t it mandatory to have jalapenos on nachos? I prefer fresh sliced jalapenos with the seeds removed but pickled jalapenos are great as well. Pickled jalapenos add a salty, briny, and milder flavor.
  7. Onions. Red onions (or pickled red onions) and green onions are both mild but add a nice kick.
  8. Tomatoes. Another fresh element. Fresh is always good!
  9. Corn. Fresh is best but I also enjoy Birds Eye Steamfresh corn.
  10. Beans. I prefer black beans, but you can use pinto beans as well. 
  11. Cilantro. It is my opinion the more fresh cilantro the better. By all means, omit it if you don’t like it.
Brisket Nachos


If you know, you know that brisket is expensive. You don’t want to waste any. If you have leftover brisket and can’t or don’t want to eat it go ahead and double wrap it and freeze it. Brisket will keep 4 days in your refrigerator and 3 months in your freezer.

Brisket Nachos


Brisket sandwiches and tacos are wonderful ways to enjoy extra brisket.


I like to make three layers of everything. Start with the chips overlap them slightly but don’t double stack. Next, layer the brisket and the remaining toppings. Repeat chips, toppings, chips, toppings. 

 Brisket Nachos


  1. JP’s Steak Bites
  2. Hamburger Steak with Onions and Brown Gravy
  3. Orange & Jalapeno Marinated Grilled Flat Iron Steak
  4. Bourbon Honey Steak Bites
  5. Steak Stuffed Jalapenos
  6. Balsamic Butter Sauce over New York Strip Steaks 

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

nachos loaded with brisket
Brisket Nachos


Crunchy, spicy, delicious, these nachos are hearty yet easy to make and packed with Mexican flavors.
Author: Paula
5 from 7 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6 servings



  • 1.5-2 cups brisket chopped (not corned beef brisket)
  • ¼ cup bbq sauce your favorite
  • ½ teaspoon for each chili powder, paprika, cumin, and garlic powder
  • ¼ teaspoon ground red pepper


  • tortilla chips I used Hint of Guacamole and Salsa Verde
  • 1 cup corn drained
  • 1 cup black beans rinsed and drained
  • ½ cup quesa
  • cup cojita cheese crumbled
  • 2 tablespoons green onions sliced
  • 1 small jalapeno seeded and slighted
  • ½ cup tomatoes diced
  • ¼ cup red onion diced
  • 2 tablespoons cilantro chopped
  • 1 medium avocado sliced or chopped


  • ½ cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 medium lime zested then juiced
  • 1 tablespoon fresh cilantro chopped


  • Preheat oven to 300°F.


  • Mix crema ingredients together.


  • Mix together the chili powder, paprika, cumin, garlic powder, and red pepper.
  • Wrap the brisket and foil and heat at 300°F for 20 to 30 minutes or until heated through. Remove brisket and roughly chop. Toss in bbq sauce and seasoning.


  • Place a layer of half the tortilla chips on a small foil-lined or parchment paper-lined baking pan.
  • Layer half of the brisket, corn, beans, queso, and cheese. Repeat with an additional layer of chips and toppings.
  • Place in the oven for 5-10 minutes until cheese is melted and bubbly.
  • Remove from the oven and top with the remaining toppings: green onions, red onion, jalapeno, tomatoes, cilantro, avocado, and crema.
  • Serve immediately.


Calories: 363kcal | Carbohydrates: 23g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 359mg | Potassium: 641mg | Fiber: 6g | Sugar: 7g | Vitamin A: 406IU | Vitamin C: 14mg | Calcium: 226mg | Iron: 2mg
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