Brisket Nachos

• vegetable oil, for frying
• 8 (6 inch) white corn tortillas, quartered
• salt, to taste
• 1 (15 1/2 ounce) can pinto beans, drained and lightly mashed
• 1 cup cooked beef brisket, shredded (about 5 ounces)
• 2 cups shredded colby, and monterrey jack cheese mix (8 ounces)
• 1 small head green-leaf lettuce, shredded
• 1 medium tomatoes, chopped
• chunky tomato salsa (for serving)
• sour cream (for serving)
• guacamole (for serving)

1. Preheat the oven to 350.
2. Fill a large, deep skillet with enough oil to reach a depth of 1/2 inch and heat until shimmering, about 10 minutes.
3. Working in batches, fry the tortilla wedges, turning once, until golden, about 1 minute on each side.
4. Transfer to paper towels to drain and season immediately with salt.
5. Let cool.
6. Lay the tortilla chips flat on a baking sheet and top with the beans, brisket and cheese.
7. Bake until the cheese melts and the brisket is heated through, 5 to 7 minutes.
8. Mound the lettuce in the center of a platter and top with the chopped tomato.
9. Lay the nachos so they are just overlapping, in a ring around the lettuce.
10. Serve with the salsa, sour cream and guacamole on the side.

vegetable oil, white corn tortillas, salt, pinto beans, beef brisket, shredded colby, tomatoes, tomato salsa, sour cream, guacamole

Taken from www.food.com/recipe/brisket-nachos-435370 (may not work)