Tostada chips topped with sweet and sour brisket, sharp cheddar cheese and green chiles. For an extra festive touch, add a side of sour cream and guacamole. Delicious and perfect for any game day!
Preheat the oven to 400ºF.
Line a couple of jelly roll pans with aluminum foil.
Place the tostada chips in rows on the prepared pans. 6 to 9 chips per pan.
Top the chips with some brisket. Top with grated cheese and a few green chiles.
Bake for 10 to 14 minutes or until the cheese is melted.
Remove the nachos from the aluminum foil and place on serving trays. Enjoy!