I’m a born and bred Michigan girl. I love the South and many of my favorite bites are low country soul foods, but I have to say that I really, really enjoy dishes from south of our border as well.

Mexican fare has been one of my faves since I was little and tried my first wet burrito at “House of Taco” on Page Ave. As a young adult we graduated to enjoying Taco Tuesday at “Beer Stein” because beer. These days it’s “Chilango’s” for build your own, gigantic, 2 days worth, handheld burritos. Yep. There’s always been a go to spot for all the tacos, burritos and nachos.

This coming Saturday, my daddy’s beloved “would-be” alumni football team (his is a long and colorful story) is taking the field in the big yearly rival game against the Buckeyes, and although I will be at work all day long (fml), I wanted to create a tribute recipe for my fellow U of M fan readers. I know there are at least a few of you, and this easy recipe will be a hit at your game day parties.

My dad didn’t finish his education at U of M because he was an idiot at times in his life too, but he did forever remain a fan of his Wolverines and so I honor him by “going blue.” To be honest, I don’t give a damn about any of the rivalries in sports. It’s also my opinion that it’s weird how people are so passionate about schools they didn’t even go to, or in his case, complete a degree from, but whatever. I like the parties and coming up with cool team themed grub.

We had some leftover brisket to use. He loves nachos. I like maize n blue. That’s all the inspiration I needed.

Pretty sure you all know how to put together nachos. I always build and then heat on a sheet pan at high heat. Because I want it done fast. Nachos are fucking delicious, and I sometimes have the damn munchies.

These are a unique blend of flavors and texture with the sweetness of the corn and the bite of the Bleu cheese, the smokiness of the brisket, creaminess of queso blanco and the crunch of the chips. You’ll forget all about the game standing over a plate of these. Team losing? Eat nachos. All is well.

Also note that this combo over a grilled romaine head is the bomb diggety. I’d maybe skip the nacho cheese and switch to whole beans in that modification, but that’s up to you, Boo.

I have been up since 5:30AM today. I was on the treadmill an hour and lifted heavy shit for 45 minutes. I’m hungry. Enough writing.

What You Need:

1 bag yellow corn tortilla chips

1 can refried black beans

2 c chopped brisket

1 c corn kernels (best if you have fresh)

1 jar queso blanco cheese dip

.5 c Bleu cheese crumbles

.5 c cooked bacon crumbles

.25 c yellow onion, finely diced.

Sour cream

Carolina style mustard base BBQ sauce. I used my own Carolina Tongue Twister, but I can’t give my recipe, guys. It’s not hard to find though, I promise.

You can add anything you like, folks. I enjoy these flavors free of interference, just like folks probably enjoy their football.

What You Do:

Heat oven to 450*

Heat beans, meat and corn in small pans, or zap them in the microwave. I suggest a bowl with a little water for the brisket. Nobody wants dry meat.

You’ll want to extract some water from your corn, so put a stack of paper towels in a bowl and put the cup of corn in there for a few.

Hopefully you got bacon pieces already cooked like I wish I would have. I detest cooking bacon, but if I must, I cook it on a parchment lined sheet pan for 20 minutes at 450*. Look, I don’t need anymore scars. To hell with hot bacon grease. At any rate, you should already have cooked bacon.

On a large sheet pan lined with foil, lay an even layer of chips down.

Drop spoonfuls of hot beans on them. I tried piping them on with a bag, and it looked like something a dog leaves in the yard. You’re going to cover it with cheese, and frankly, piping the beans is much better for distribution. You choose.

Sprinkle on brisket.

Now drizzle queso blanco over the meat and beans. I use a squeeze bottle for that so it’s pretty.

Sprinkle on some corn kernels, bacon, onion and Bleu cheese crumbles.

Layer it until you are out of stuff. The more the better, I think. I also think if you don’t layer nachos, you’re a culinary asshole.

Bake in the preheated oven about 10 minutes or until Bleu cheese is melting.

Remove from oven, get your sauce and sour on, and dig in!! Maybe get a plate. Maybe not. Sometimes we just share the tray in this house.

These are going to leave you craving more, so I highly suggest you buy some extra ingredients. One pan is never enough.

Go Blue!! And for the record, if OSU wins, here’s a recipe for some Buckeye nachos:

Get some Flaming Hot Doritos™️.

Cover with some pepper jack shreds.

Bake until cheese melts.

Top with sour cream to balance the heat.

That’s all I got. LMAO.