Lunch: Cowboy Nachos

Ingredients

2 cups Pioneer Woman's Pinto Beans From "beans And Cornbread" Recipe On Tasty Kitchen
Ground Black Pepper To Taste
Tabasco Sauce, To Taste
Minced Garlic (to Desired Flavor)
Jarred Or Fresh Jalapenos (optional)
Canola Oil
2 cups Pioneer Woman's Beef Brisket From "beef Brisket" Recipe
Pan Drippings From Brisket Or Beef Broth (optional)
1 can Mexican Red Sauce Or Enchilada Sauce (Enough To Moisten Beef)
2 cups Pioneer Woman's Pico De Gallo From "pico De Gallo And Guacamole" Recipe
Tortilla Chips
2 cups Grated Monterey Jack Cheese (or To Taste)
Guacamole And Sour Cream (optional)

Instructions

Heat up pinto beans and doctor them to your desired “temperature,” adding the ground black pepper, Tabasco sauce, minced garlic and jalapenos. Make it as spicy or mild as you like.
Next, in a very hot skillet, add a bit of canola oil and the shredded brisket. Cook for 1 to 2 minutes and then flip and cook for another 1 to 2 minutes.
Preheat your oven’s broiler.
Next pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of pan drippings from the brisket cooking process or a bit of beef broth, again just enough to bring the meat to a nice moist consistency. Stir to combine. Turn off heat.
Grate your Monterey Jack (however much you want).

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