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Beef brisket nachos with avocado salsa

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein
  • High in dietary fibre
  • 3 serves veg or fruit

Thanks to an already slow-cooked brisket, this beef brisket nachos recipe is on the table in next to no time.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Beef brisket nachos with avocado salsa

Ingredients

  • 700g pkt Coles Made Easy Slow Cooked Brisket with American Style BBQ Sauce
  • 200g lightly salted corn chips
  • 2 corn cobs, husks and silk removed
  • 420g can kidney beans, rinsed, drained
  • 1 cup (120g) shredded reduced-fat tasty cheddar
  • Sour cream, to serve
  • Lime wedges, to serve
  • Sliced jalapeño chilli, to serve (optional)

Avocado salsa

  • 200g Perino medley tomatoes, chopped
  • 1 avocado, stoned, peeled, finely chopped
  • 1 red onion, finely chopped
  • 1/2 bunch coriander, leaves and stems coarsely chopped
  • 1 tbs lime juice
  • 1 jalapeño chilli, seeded, finely chopped (optional)

Nutritional information

Per serve: Energy: 4119J/985 Cals (47%), Protein: 55g (110%), Fat: 49g (70%), Sat Fat: 22g (92%), Carb: 71g (23%), Sugar: 20g (22%), Dietary Fibre: 17g (57%), Sodium 867mg: (43%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Prepare the brisket following packet directions and bake for 15 mins. Transfer brisket to a heatproof bowl, discarding the liquid. Use 2 forks to shred brisket. Stir in the sauce from the packet. Arrange corn chips over a large baking tray. Spoon brisket mixture over the corn chips.

  2. Step 2

    Use a small serrated knife to cut down the sides of the corn cobs to remove the kernels. Sprinkle the corn, beans and cheddar evenly over the brisket mixture. Bake for 15 mins or until golden and beef is heated through.

  3. Step 3

    Meanwhile, to make the avocado salsa, combine tomato, avocado, onion, coriander, lime juice and jalapeño, if using, in a bowl. Season.

  4. Step 4

    Spoon the salsa over the nachos. Serve with sour cream, lime wedges and jalapeño, if using.

Recipe tip

COOK. STORE. SAVE.
Root-to-tip: Use leftover coriander leaves in Curtis Stone’s Thai coriander sauce, which uses the stems and all.

Smart swap: Have Greek-style yoghurt in the fridge? Use it as a substitute for the sour cream.

 

Beef brisket nachos with avocado salsa

Beef brisket nachos with avocado salsa
  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Ingredients
  • 700g pkt Coles Made Easy Slow Cooked Brisket with American Style BBQ Sauce
  • 200g lightly salted corn chips
  • 2 corn cobs, husks and silk removed
  • 420g can kidney beans, rinsed, drained
  • 1 cup (120g) shredded reduced-fat tasty cheddar
  • Sour cream, to serve
  • Lime wedges, to serve
  • Sliced jalapeño chilli, to serve (optional)

Avocado salsa

  • 200g Perino medley tomatoes, chopped
  • 1 avocado, stoned, peeled, finely chopped
  • 1 red onion, finely chopped
  • 1/2 bunch coriander, leaves and stems coarsely chopped
  • 1 tbs lime juice
  • 1 jalapeño chilli, seeded, finely chopped (optional)
    Description

    Thanks to an already slow-cooked brisket, this beef brisket nachos recipe is on the table in next to no time.

    Method
    1. Step 1

      Preheat oven to 200°C. Prepare the brisket following packet directions and bake for 15 mins. Transfer brisket to a heatproof bowl, discarding the liquid. Use 2 forks to shred brisket. Stir in the sauce from the packet. Arrange corn chips over a large baking tray. Spoon brisket mixture over the corn chips.

    2. Step 2

      Use a small serrated knife to cut down the sides of the corn cobs to remove the kernels. Sprinkle the corn, beans and cheddar evenly over the brisket mixture. Bake for 15 mins or until golden and beef is heated through.

    3. Step 3

      Meanwhile, to make the avocado salsa, combine tomato, avocado, onion, coriander, lime juice and jalapeño, if using, in a bowl. Season.

    4. Step 4

      Spoon the salsa over the nachos. Serve with sour cream, lime wedges and jalapeño, if using.