Lumberjack Nachos

Loaded, smoky, and built for a crowd. These nachos are anything but ordinary.

Ingredients

4 slices thick-cut bacon, diced

2 garlic cloves, minced

1/4 cup jalapeño, minced (optional)

1 (15 oz) can black beans, rinsed and drained

1/4 tsp kosher salt

1/4 tsp black pepper

1 tbsp canola oil

2 cups smoked brisket or pulled pork, shredded or chopped

1 (10 oz) can red enchilada sauce

1 bag tortilla chips

3 cups grated Monterey Jack cheese (about 12 oz)

2 cups Pico de Gallo (homemade or store-bought)

Guacamole, sour cream, and chopped fresh cilantro for serving (optional)

Your favorite Sweet & Sassy Joe's hot sauce for serving

Instructions

1- Preheat the oven to 350°F.

2- In a medium saucepan, cook the bacon over medium heat until nearly crispy, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1–2 minutes more. Stir in black beans, salt, pepper, and 2 tbsp water. Cook until warmed through, about 3 minutes. Remove from heat.

3- In a large skillet, heat canola oil over high heat. Add brisket or pulled pork and cook without stirring for 1–2 minutes until sizzling, then stir and cook 2 more minutes. Stir in enchilada sauce until everything is nicely coated. Remove from heat.

4- In a 9x13-inch baking dish, layer half the tortilla chips, black beans, meat, cheese, and Pico de Gallo. Repeat the layers, holding the second layer of Pico de Gallo for after baking.

5- Bake until cheese is fully melted, about 15 minutes. Remove from oven and spoon remaining Pico de Gallo over the top.

6- Add guacamole, sour cream, and cilantro if you like. Finish with a generous drizzle of your favorite Sweet & Sassy Joe's hot sauce and dig in.