BBQ Brisket Nachos


  1. In a sauce pot over medium heat combine black beans, vegetable stock, cumin and dark chili powder. Bring to a simmer and remove from heat.
  2. Pour bean mixture into a food processor and puree until smooth. Transfer to a wide tip squirt bottle and hold warm for service.
  3. Set broiler to high. For each serving, in a bowl combine 4 ounces brisket with 2 ounces BBQ sauce.
  4. Lay 1 pint chips out on heat safe platter. Squeeze roughly 1/4 cup bean puree over top of chips.
  5. Top chips with sauced brisket, and cover with 1/2 cup cheese. Place platter under broiler until cheese has melted.
  6. Finish with 2 tablespoons crispy jalapeños, 1/4 cup each guacamole, avocado lime creme, and pico de gallo. Garnish with 1 teaspoon cilantro. Serve warm.


  • 1/2 cup beans, black, canned, drained
  • 1/2 cup vegetable stock
  • 1/2 tsp McCormick Culinary® Cumin, Ground
  • 1/2 tsp McCormick Culinary® Chili Powder, dark
  • 1 lb beef, brisket, smoked, 1/2 in. dice, warm
  • 1 cup Cattlemen’s® Kansas City Classic BBQ Sauce
  • 2 qts tortilla chips, corn
  • 2 cups cheese shredded, cheddar, jack
  • 1/2 cup French's® Crispy Jalapeños
  • 1 cup guacamole, prepared
  • 1 cup Avocado lime crema
  • 1 cup pico de gallo, prepared
  • 4 tsp cilantro, fresh, chopped