Steak and Bean NachosSteven Raichlen
Steak and Bean Nachos
- Equipment: A deep 10-inch nonstick springform pan (the sort used for making cheesecake); hardwood chips or chunks
- Vegetable oil or cooking spray for the pan
- 10 cups mixed yellow and blue corn tortilla chips
- 12 to 16 ounces smoked brisket, thinly sliced or chopped
- 12 to 16 ounces sharp orange cheddar cheese, coarsely grated
- 12 to 16 ounces pepper Jack cheese or Jack cheese, coarsely grated
- 1 15-ounce can black beans, drained (optional)
- 1 bunch scallions (5 or 6), trimmed and thinly sliced
- 3 to 4 jalapeño peppers, thinly sliced crosswise
- 1 bunch fresh cilantro, rough chopped
- 1 2.25-ounce can sliced black olives, drained
- 2 cups of your favorite salsa
- 1 cup sour cream
Step 1: Set up your smoker according to the manufacturer’s instructions and preheat to 275 degrees. (Or set up your grill for indirect grilling.) Lightly oil the springform pan or spray with cooking spray.
Step 2: Meanwhile, loosely arrange 1/3 of the tortilla chips in the pan. Top with 1/3 of the meat. Sprinkle with 1/4 of the cheeses and 1/3 of the black beans (if using), scallions, jalapeños, cilantro, and black olives. Build a second layer followed by a third layer. Finish with the remaining cheese.
Step 3: Place the nachos in the center of the smoker or on the grill grate, aware from the fire.
Step 4: Smoke the nachos until the meat is hot and the cheese is melted and bubbling, about 20 to 30 minutes.
Step 5: To serve, unmold the nachos from the pan. Serve salsa and sour cream on the side.
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