Texas Brisket loaded nachos

Winner 2024

Ingredients

250–300 g Round tortilla chips

400 g Ready-made Texas Brisket

3 Large tomatoes (seeds removed, diced)

1 Large bell pepper (diced)

2 Medium onions (diced)

1 Red chili (thinly sliced)

1 Jalapeño (thinly sliced)

Crème fraîche (to taste, for layering)

Grated cheddar or Tex-Mex cheese (generous amount) Optional

Extra crème fraîche

Guacamole

Tomato salsa

Supplies

BBQ with lid

Indirect setup

Large cast-iron skillet

Siebe from @bbqmoods got to work with our meat toppings and came up with this delicious dish that’s very easy to prepare. Loaded nachos originated in the 1940s in Piedras Negras, Mexico, when a creative chef had to improvise a snack for hungry American guests. He layered tortilla chips, cheese, and jalapeños — and the nacho was born. Today, loaded nachos have become the ultimate comfort food: a messy, crunchy mountain of flavors meant to be shared. And it doesn’t have to be complicated, especially when using our ready-made meat toppings.

What makes this version legendary? Texas Brisket! That slow-cooked, smoky beef flavor takes your nachos from snack to serious BBQ showstopper. Add melted cheddar, fresh vegetables, spicy peppers, and a dollop of crème fraîche, and you have a skillet that keeps calling for more. Making brisket from scratch takes time, so for this recipe I used The Butchery’s ready-made Texas Brisket — super tasty and very convenient.

Summary of Nacho Preparation

Cooked in a skillet
Preparation time: 10 minutes
Cooking time: 10 minutes

Preparing Loaded Nachos

Dice the tomatoes, bell pepper, onions, red chili, and jalapeño.
Thaw the Texas Brisket and pull or cut into smaller pieces if needed.
Preheat your BBQ for indirect heat at ±230°C.

Making Texas Brisket Loaded Nachos

Place a single layer of tortilla chips at the bottom of the skillet.
Spoon or pipe some crème fraîche over the chips.
Scatter a handful of bell pepper, tomato, and onion over the chips.
Sprinkle some slices of red chili and jalapeño on top.
Spread half of the Texas Brisket over the mixture.
Generously sprinkle with grated cheddar or Tex-Mex cheese.
Repeat the steps for a second layer: chips, crème fraîche, vegetables, brisket, and lots of cheese again.
Place the skillet in the BBQ (or oven) at 230°C, indirect heat, for 7–9 minutes.
Remove once the cheese is nicely melted and the brisket starts to sizzle.

Serving Texas Brisket Loaded Nachos

Serve the skillet immediately on a sturdy trivet, making sure no one burns their hands — it’s very hot. Place bowls of crème fraîche, guacamole, and tomato salsa on the side. Let everyone scoop for themselves — be careful: these nachos disappear much faster than your brisket can cook.

Texas brisket