Brisket Walking 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 2 cups 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 a small scoop of guacamole, avocado lime creme and pico de gallo. Garnish with 1 teaspoon cilantro (optional). Serve warm.


  • 1 cup Avocado lime crema
  • 1 cup Cattlemen’s® Kansas City Classic BBQ Sauce
  • 1/2 cup beans, black, canned, drained
  • 1 lb beef, brisket, smoked, 1/2 in dice, warm
  • 2 cups Cheddar jack cheese, shredded
  • 1/2 tsp Magellan® Chili Powder, dark
  • 16 cups chips, potato or corn tortilla
  • 4 tsp cilantro, fresh, chopped (optional)
  • 1/2 tsp Magellan® Cumin, ground
  • 1 cup guacamole, prepared
  • 1 cup pico de gallo, prepared
  • 1/2 cup vegetable stock