COWBOY NACHOSDara Manka and Kiara moody

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2 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste- Tabasco sauce, to taste Minced garlic, to taste Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket2 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows1 can Mexican red sauce or enchilada sauce (enough to moisten brisket) Tortilla chips, as needed (about half a bag)2 cups grated Monterey Jack (or however much you want)2 cups Pico de Gallo, recipe follows

Preheat the broiler.

In a very hot skillet, add a bit of canola oil and the Braised Beef Brisket. Cook for 1 to 2 minutes, and then flip and cook for another 1 to 2 minutes. Next, pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of the pan drippings from the brisket-cooking process (or a bit of beef broth--again just enough to bring the meat to a nice moist consistency). Stir to combine and remove from the heat.

To assemble: In a heatproof dish, layer half of the tortilla chips, beans, brisket, cheese and Pico de Gallo. Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked.

Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.lace on the middle or bottom rack of your oven and broil until the cheese is melted. Watch closely so they don't burn. Sprinkle the remaining Pico de Gallo over the top before serving.

Inhale, exhale and then ravenously consume! P

Pinto Beans:

Rinse the beans in cool water; pour into a pot and cover with water by 2 to 3 inches. Cut the bacon into large pieces and add to the pot. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender, about 2 hours, adding water to the pot as needed. (The beans should have a thick broth.)

Toward the end of the cooking time, add 1 teaspoon salt and 2 teaspoons pepper. Check the seasoning before serving, and add more salt and pepper if desired. Don't over-salt.

Yield: 12 servings

Braised Beef Brisket:

Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.

When ready to cook, preheat the oven to 300 degrees F.

You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

Ingredients/Yield:4 servings

Halved ingredients Yield:2 servings

1/2 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste- Tabasco sauce, to taste Minced garlic, to taste Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket1 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows1/2 can Mexican red sauce or enchilada sauce (enough to moisten brisket) Tortilla chips, as needed (about half a bag)1 cups grated Monterey Jack (or however much you want)1 cups Pico de Gallo, recipe follows

DoubledIngredients

Yield:8 servings

4 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste- Tabasco sauce, to taste Minced garlic, to taste Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket4 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows2 can Mexican red sauce or enchilada sauce (enough to moisten brisket) Tortilla chips, as needed (about half a bag)4 cups grated Monterey Jack (or however much you want)4 cups Pico de Gallo, recipe follows

8 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste- Tabasco sauce, to taste Minced garlic, to taste Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket8 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows4 can Mexican red sauce or enchilada sauce (enough to moisten brisket) Tortilla chips, as needed (about half a bag)8 cups grated Monterey Jack (or however much you want)8 cups Pico de Gallo, recipe follows

quadrupleIngredientsYield:16 servings

Explain how you would adjust your recipe to feed everyone in your class and don’t forget your teacher! ------------------------------------------------In my understanding you will have to multiply it by I have no clue because if you quadruple it is still not enough to feed the whole class and my teacher. If I did the math think it would come around x 7 Because there are 27 in are math class. But there could be some extra’s

ingredients Orignal Halved Doubled quadruple

2 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste-

2 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste-

1/2 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste-

4 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste-

8 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste-

Tabasco sauce, to taste Minced garlic, to taste

Tabasco sauce, to taste Minced garlic, to taste

Tabasco sauce, to taste Minced garlic, to taste

Tabasco sauce, to taste Minced garlic, to taste

Tabasco sauce, to taste Minced garlic, to taste

Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket

Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket

Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket

Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket

Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket

2 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows1 can Mexican red sauce or enchilada sauce (enough to moisten brisket)

2 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows1 can Mexican red sauce or enchilada sauce (enough to moisten brisket)

1 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows1/2 can Mexican red sauce or enchilada sauce (enough to moisten brisket

4 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows2 can Mexican red sauce or enchilada sauce (enough to moisten brisket)

8 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows4 can Mexican red sauce or enchilada sauce (enough to moisten brisket)

Tortilla chips, as needed (about half a bag)

Tortilla chips, as needed (about half a bag)

Tortilla chips, as needed (about half a bag)

Tortilla chips, as needed (about half a bag)

Tortilla chips, as needed (about half a bag)

2 cups grated Monterey Jack (or however much you want)

2 cups grated Monterey Jack (or however much you want)

1 cups grated Monterey Jack (or however much you want)

4 cups grated Monterey Jack (or however much you want

8 cups grated Monterey Jack (or however much you want)

2 cups Pico de Gallo, recipe follows

2 cups Pico de Gallo, recipe follows

1 cups Pico de Gallo, recipe follows

4 cups Pico de Gallo, recipe follows

8 cups Pico de Gallo, recipe follows