Brisket Nachos

I found this recipe while I was reading an article about salsa.It comes from a rachel ray website, & I figured I would put it here for easy access.It sounds like a good way to use leftover brisket.

• Ready In: 37 mins
• Serves: 4

Ingredients

•  vegetable oil, for frying
• 8 (6 inch)  white corn tortillas, quartered
•  salt, to taste
• 1 (15 1/2ounce) 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)

Directions

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