- 4lb ONE MILE RANCH BRISKET
- Hint of Lime tortilla chips
- Grated marble cheese
- Bell pepppers, diced
- 3 ripe tomatoes, chopped
- 1/2 red onion, finely diced
- 1/2 Tbsp Balsamic glaze
- 1/2 Tbsp Olive oil
- Vegtable spice
- garlic salt
- 1 cup frozen Corn
- Avocado
- 2-3 limes
- Tajin spice
- Sour cream
Directions:
- Follow our One Mile Ranch oven smoked brisket recipe or use left over brisket and shred finely, set aside.
- Line a cookie sheet with parchment paper then place an even layer of the tortilla chips on it and sprinkle a layer of grated cheese on the chips then cover with the shredded brisket.
- In a small bowl combine the chopped tomatoes, finely diced red onion, balsamic glaze, olive oil, vegtable spice, and garlic salt. Spoon on top of the nachos on the pan.
- Next, boil the corn for 4 min then drain and fry in a small pan until just starting to turn golden brown. Spread on top of the layered nachos along with the diced bell peppers.
- Add another layer of grated cheese on top and then pop in the oven on broil for 3-5 min unil cheese is bubbling.
- While the nachos are broiling make the guacamole by cutting and peeling the avocado then place the halves into a bowl. Squeeze the juice of a lime over the avocado and sprinkle with Tajin spice to taste. Use a fork and lightly mash the avocodo until desired consistency.
- Top the finished nachos with sour cream, guacamole and limes.