Chilaquilas Appetizer Recipe

Chilaquilas Appetizer Recipe photo by Taste of Home

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I learned how to make this recipe when I was attending high school in California. It's been a family favorite for years.—Joy Frost, Wood River, Illinois

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Chilaquilas Appetizer Recipe

Prep: 10 min. Cook: 25 min.

Yield: 8-10 Servings

10 25 35

Ingredients

1 pound ground beef
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) pitted ripe olives, drained and sliced
6 green onions, sliced
1 to 2 tablespoons chili powder
Salt and pepper to taste
1 package (20 ounces) tortilla or corn chips
1 to 2 cups (4 to 8 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, olives, onions, chili powder, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Arrange chips on a platter; top with meat mixture and sprinkle with cheese. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 465 calories, 22 g fat (7 g saturated fat), 34 mg cholesterol, 688 mg sodium, 51 g carbohydrate, 6 g fiber, 18 g protein.

Originally published as Chilaquilas Appetizer in Country Ground Beef , p6