Leftover Brisket Tostadas with Beans & Cheese

Cook Time

30 minutes



Prep Time

20 minutes




2 cups leftover chopped Brisket

Lime, Wedges

Pickled Jalapeno

1 cup Refried Beans

½ cup Salsa

8 tostada Shells

½ cup Shredded Cheddar Cheese

Cooking Instructions

Do you have leftover brisket in your fridge and want to change things up a bit for lunch? Try this easy brisket tostada recipe packed with Tex-Mex flavors and beefy goodness. Perfect for Cinco de Mayo, Taco Tuesdays (Tostada Tuesdays anyone?) or any time you’re feeling a little spicy and saucy.

  1. Start up your Pit Boss. Once it’s fired up, set the temperature to 300°F.
  2. Assemble the tostadas: smear a tostada shell with refried beans and top with cheese and brisket. Repeat with a second shell and place on top of the first.
  3. Top the tostadas with tomatoes, cilantro, pickled jalapenos, etc and serve immediately!
  4. Grill the tostadas for 5-10 minutes, or until everything is warmed through and the cheese is melty. Remove from the grill.

Bigger. Hotter. Heavier. Tip

If you love low 'n slow, smoky BBQ goodness, apply this Pit Boss Beef and Brisket Rub to your brisket before, during and after for mouthwatering smokehouse delight. Need we say more? Smoke on Boss.

Diet Info

  • Gluten Free

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