Campfire Brisket Nachos

Posted by on Tuesday, July 7th, 2015

brisket nachos

  • 1 12 oz can refried beans
  • 8 oz smoked beef brisket
  • 1/2 cup sour cream
  • 1/2 cup salsa or BBQ sauce
  • 1 cup shredded sharp cheddar cheese
  • Toppings:
  • 2 Tablespoons fresh cilantro
  • 2 Tablespoons fresh chopped green onions
  • 2 Tablespoons jalopeno peppers
  • 1 bag corn chips

Light about 30 charcoal briquettes.  Prepare nachos while charcoal is heating.  In a 10 camping style Dutch oven layer the ingredients in the order listed, saving toppings and corn chips until ready to serve.  Cover Dutch oven and place it over 10 prepared charcoal briquettes, and then place 20 briquettes on top of the lid.  Cook for 15 minutes, then rotate the lid a quarter turn clockwise and the bottom a quarter turn counter clockwise.  Cook another 10-15 minutes or until cheese is melted and lightly browned.  Garnish with the cilantro, onions, and peppers.  Serve with corn chips.  This recipe can be gluten free – just be sure there are no hidden gluten sources in the  refried beans, sauce, or chips.

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