Brisket Nachos

This dish is perfect for game day football appetizers. Easy to assemble and a crowd pleaser what’s not to enjoy. You can make these with chicken, shrimp, pork or make them vegan.

Course Appetizer

Cuisine American, Southern

Keyword super bowl party food

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 10


  • Beans:

  • 2 tablespoons oil

  • 1 onion chopped

  • 2 15 oz. cans black beans or pinto rinsed, drained

  • 1 tablespoon cumin

  • 2 teaspoons salt

  • 2 teaspoons black pepper

  • ½ cup water

  • Nachos:

  • 1 bag corn round chips

  • 2 lbs. brisket chopped

  • 4 cups Colby jack cheese shredded

  • Chipotle Sour Cream: optional

  • 8 oz. sour cream

  • 2 adobo chipotles

  • salt to taste

  • black pepper to taste

  • iceberg shredded, garnish, optional

  • guacamole garnish, optional

  • salsa garnish, optional

  • pickled jalapenos garnish, optional


  1. Heat a pot over a medium heat, add oil and add onion cook for 2 minutes, add black beans, salt, black pepper and water cook for 10 minutes. Mash beans with fork or puree in a food processor. Place in a zip lock bag and cut about ½-1 in from corner bag.

  2. Place chips on a foiled lined baking sheet, do not over crowd. Assemble one chip at a time, pipe black beans puree on chip, add brisket, then cover with cheese, repeat until all chips are filled, pop in oven and cook until cheese is melted about 5 minutes.

  3. To make chipotle sour cream, add all ingredients to a food processor and blitz on high for 1 minute.

Recipe Notes

Preheat oven to 400 f You can substitute refried beans for black beans to omit the pureeing part. Just taste beans and season them to taste before assembling nachos. If you’re doing these for a party, just assemble and keep to the side before popping in the oven.

Chef Kenneth C. Temple holds a Bachelor’s of Science in Culinary Arts from The John Folse Culinary Institute. His kitchen savvy and charisma can be contributed to his New Orleans upbringing. His expertise was validated when he won the Food Network’s popular cooking competition show “Chopped” in 2017. With over 10 years in the culinary industry, Chef Kenneth has certainly laid a foundation for a long-lasting career. His professional demeanor and knack for success has landed him major partnership including Hormel Foods, Essence Music Festival and the City of New Orleans.

The “Kenneth Temple Empire” currently consists of private dining, catering, online cooking courses, his signature seasoning (Savory), his cookbook (Southern Creole), the “Hunger Trap” Facebook live cooking show, various television cooking segments, the “Southern Creole” trademark and “Deliciousness” apparel. Looking forward, Chef Kenneth plans to continue to walk in his purpose by providing joy through food service. His vision expands beyond dishing out cuisine, positioning him as a culinary expert.