Taste of Home
Ramona’s Chilaquiles
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
A dear neighbor shared this recipe. She used to make it from scratch, but my version takes a few shortcuts. —Marina Castle Kelley, Canyon Country, California
Ingredients
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1/2 pound lean ground beef (90% lean)
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1/2 pound fresh chorizo or bulk spicy pork sausage
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1 medium onion, finely chopped
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1 garlic clove, minced
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1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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4 cups tortilla chips (about 6 ounces)
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1 cup shredded Monterey Jack cheese
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Chopped fresh cilantro
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Optional toppings: Sour cream, diced avocado and sliced red onion
Directions
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1.
Preheat oven to 350°. In a large skillet, cook beef and chorizo with onion and garlic over medium heat until beef is no longer pink, 5-7 minutes, crumble meat; drain. Stir in both cans of tomatoes; bring to a boil. In a greased 1-1/2-qt. or 8-in.-square baking dish, layer 2 cups chips, half the meat mixture and 1/2 cup cheese; repeat layers.
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2.
Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.
Nutrition Facts
1 serving: 573 calories, 35g fat (14g saturated fat), 110mg cholesterol, 1509mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 33g protein.
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