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Chilaquilas Appetizer

Total Time

Prep: 10 min. Cook: 30 min.


8-10 servings

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


  • 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 shredded cheddar cheese


  1. In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add the beans, tomatoes, olives, onions, chili powder, salt and pepper.
  2. 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.

Nutrition Facts

1 each: 465 calories, 22g fat (7g saturated fat), 34mg cholesterol, 688mg sodium, 51g carbohydrate (2g sugars, 6g fiber), 18g protein.

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