Repurposed Beef Brisket Zucchini with Chimichurri Nachos



Easiest freezer meal ever!! I froze my beef brisket tacos in one container and zucchini chimichurri in separate containers (recipe listed in my blog). Then when I needed a meal I took them out!

Repurposed Beef Brisket Zucchini with Chimichurri Nachos:
Beef brisket tacos
Zucchini chimichurri
Fat free plain Greek yogurt
Organic blue corn tortilla chips
Pineapple salsa
Mixed Mexican cheese
Sharp cheddar cheese

I used my toaster oven pan. You could use a oven pan. Warm up brisket in microwave. Preheat broiler on high. Line pan with tortilla chips. Top with sriracha and pineapple salsa. Once brisket is warm, use a fork and sprinkle on top of Nachos. Lightly sprinkle the cheeses on top. Put in broiler to heat up.

In a bowl put a few spoonfuls of yogurt. Drop in your leftover zucchini chimichurri (it gets juicy from being frozen). And mix together. Once the cheese is melted, take out and top with chimichurri yogurt mixture. Enjoy!

Beef Brisket Tacos With Zucchini Chirmichurri




3 lbs brisket
3 medium tomatoes diced
1 onion (sliced)
1 jalapeño (seeded diced)
White corn tortilla shells
Low fat plain Greek yogurt
Roasted minced garlic (recipe below)
Zucchini Chirmichurri (recipe below)

Sear brisket until browned, set aside. Sauté onions and put in the bottom of a slow cooker mix in jalapeño, garlic tomatoes top mixture with brisket (I put the fatty side up). Set on high for 6 hours (I forgot to turn mine off so it was more like 7). Turn off cooker and shred meat.

Put shells in toaster oven on toast level 5 for 3 minutes. Once done place shredded beef on shells, top with zucchini Chirmichurri and Greek yogurt. Enjoy!

For the original recipe check out: