1 13-ounce bag white corn tortilla chips, restaurant style
2 cups white queso dip
1 cup shredded sharp cheddar cheese
1 cup shredded lettuce
1/2 cup store-bought pico de gallo
1 16-ounce can black beans, drained and rinsed
24 to 36 pickled jalapeño slices, to taste
2 cups shredded brisket
Combine seasonings and rub over brisket. Place brisket into crock pot; add water and BBQ sauce.
Cook on low setting for 8-10 hours until brisket is fork tender. Test by attempting to shred with fork. Cooking on high setting will produce tougher brisket, so this is not recommended.
Once brisket is fork tender, remove from crock pot and let rest. Once brisket has cooled enough to shred, cut in half. Place one half into mixing bowl and shred with fork. Wrap the other half and either place in refrigerator or freezer for future use.
Add 1 cup of liquid from crock pot to shredded brisket. Keep shredded brisket warm to place on top of nachos. If need be, heat in microwave prior to making nachos.
Cut Velveeta® into small cubes and place in microwavable bowl. Add milk and Rotel® tomatoes. Place into microwave and heat in 1-minute intervals until cheese is melted. Only heat right before making nachos.
To build nachos, place tortilla chips on large platter. Spread heated white queso over chips. Top with shredded cheddar, making sure to spread over entire surface of chips.
Top with shredded lettuce, pico de gallo, black beans and sliced jalapeños, spreading each ingredient evenly over nachos.
3. Spread heated BBQ shredded brisket over nachos. Serve immediately.
Alternative build option: Instead of using tortilla chips, you can use cooked French fries. Recommend using a steak fry or crinkle-cut fry for this version.