Instructions

1. 1

   Heat the oven to 400°F. Warm the olive oil in a small skillet over medium heat, add the onion, and cook for 4 minutes until softened. It's ready when the onion is tender and translucent.

2. 2

   Add the chopped brisket, chili powder, cumin, black beans, and kosher salt to the skillet. Cook over medium heat for 6 minutes, stirring occasionally, until the brisket is hot throughout; check the thickest pieces with an instant-read thermometer and continue heating until they reach 165°F. It's ready when the brisket reaches 165°F and the beans are hot.

3. 3

   Spread half of the tortilla chips over the large rimmed baking sheet. Scatter half of the brisket-bean mixture, half of the cheese, and half of the pickled jalapeños over the chips, then repeat with the remaining chips, brisket mixture, cheese, and jalapeños (about 4 minutes).

4. 4

   Bake at 400°F for 5 minutes, until the cheese is fully melted and bubbling around the edges. It's ready when the cheese is melted and bubbling and the chip edges remain crisp.

5. 5

   Top the hot nachos with the pico de gallo and, if using them, sour cream, cilantro, and avocado. Serve immediately. It's ready when the toppings are distributed over the hot cheese.

Used in this recipe: Instant-Read Thermometer · Rimmed Baking Sheet (Amazon, affiliate links)