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admin | Weight Loss Diet Program | 18.07.2013
I love finding inventive ways to use leftovers, and since my brisket recipe makes so much dadgum meat, I’m always looking for ways to stretch it out and use every last morsel. Just be sure to stay away from Roma tomatoes and red round tomatoes without the vine attached until the Sam and Ella scare passes. Now, we’re going to leave off the final layer of pico de gallo and pop the nachos the oven and broil just until the cheese is melted. If you have them, also add a bit of pan drippings from the brisket cooking process or a bit of beef broth, again just enough to bring the meat to a nice moist consistency.


These meaty, stick-to-your-ribs nachos are perfect for leftover brisket, and they’re so much more flavorful than ones using taco-seasoned hamburger. If you have them, I also like to add in some of the drippings from the meat OR some beef broth from a can.
When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top. The farther away from the broiler, the more wiggle room you’ll have and the more evenly melted and warm the dish will be.


Stir it together and set it aside.To build the nachos, place a layer of tortilla chips on a platter or plate. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top.Inhale, exhale, and then ravenously consume!



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