ALL OF THE BEANS
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BUSH’S® BAKED BEAN & SOUTHWESTERN STYLE PINTO BEAN NACHOS
Double down on flavour with our Baked Beans and Southwestern Style Pinto Beans. Trust us—you won’t be able to put these nachos down.
- Prep Time
5 Mins
- Cook Time
15 Mins
- Serves
6
Ingredients
- 1 package (10 ounces) white restaurant style corn tortilla chips
- 1 package (16 ounces) pre-cooked smoked brisket, chopped (optional)
- 1 can (398mL) BUSH’S® Brown Sugar Hickory Baked Beans, drained
- 1 can (398mL) BUSH’S® Southwestern Style Pinto Beans, drained
- 1 jar (12 ounces) roasted red pepper
- ½ cup pineapple salsa
- 1 medium fresh avocado, sliced
- ½ cup crumbled Queso Fresco cheese
- Fresh cilantro
Cooking Instructions
- 1CUT
Remove 2 whole roasted red peppers and cut into small thin strips. Set aside. Note: 1-2 fresh red bell pepper brushed with olive oil can be grilled medium heat until slightly charred on all sides. To remove skin run under cold water and peel. Cut pepper into strips.
- 2COVER
Place tortilla chips on the bottom of a 9” x 13” baking sheet. Tip: Line the baking sheet with parchment paper for easy clean up.
- 3HEAT
Follow package directions to reheat fully cooked beef brisket.
- 4HEAT
Heat or microwave beans according to can directions till warm.
- 5MIX
Mix together reheated brisket and beans in a large bowl.
- 6LAYER
Layer brisket and bean on top of the tortilla chips. Cover red pepper strips.
- 7TOP
Top with salsa.
- 8GARNISH
Add sliced avocado, crumbled Queso Fresco cheese and cilantro on top of nachos for extra flavour.