Hamburger Chilaquiles Recipe

4.5 2 3
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Hamburger Chilaquiles Recipe

Read Reviews
4.5 2 3
Publisher Photo
The name is pronounced "chee-la-KEE-lays"...whenever I make it, friends and family pronounce it "delicious"!—Karen Medford, East Camden, Arkansas
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1envelope taco seasoning
  • 1 can (4 ounces) chopped green chilies
  • 1 can (28 ounces) diced tomatoes, undrained
  • 6 ounces tortilla chips
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a skillet, cook ground beef and onion until meat is browned and onion is tender; drain. Stir in taco seasoning, chilies and tomatoes. Simmer, uncovered, for 15 minutes.
Place half the tortilla chips in a 13-in. x 9-in. baking dish. Layer half of the meat mixture and half of the Monterey Jack cheese over the tortilla chips. Repeat layers.
Bake at 350° for 20 minutes. Remove from oven. Top with dollops of sour cream. Sprinkle with cheddar cheese and bake another 10 minutes or until heated through. Yield: 8 servings.
Originally published as Hamburger Chilaquiles in Country Ground Beef 1993, p89

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1envelope taco seasoning
  • 1 can (4 ounces) chopped green chilies
  • 1 can (28 ounces) diced tomatoes, undrained
  • 6 ounces tortilla chips
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a skillet, cook ground beef and onion until meat is browned and onion is tender; drain. Stir in taco seasoning, chilies and tomatoes. Simmer, uncovered, for 15 minutes.
  2. Place half the tortilla chips in a 13-in. x 9-in. baking dish. Layer half of the meat mixture and half of the Monterey Jack cheese over the tortilla chips. Repeat layers.
  3. Bake at 350° for 20 minutes. Remove from oven. Top with dollops of sour cream. Sprinkle with cheddar cheese and bake another 10 minutes or until heated through. Yield: 8 servings.
Originally published as Hamburger Chilaquiles in Country Ground Beef 1993, p89

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MY REVIEW
murrell006 User ID: 2357453 223672
Reviewed Mar. 27, 2015

"This was a quick good dinner. I already had the ground beef browned, heated up in the microwave and finished in the oven."

MY REVIEW
1Heart4Jesus User ID: 2171354 202096
Reviewed Nov. 1, 2011

"Awesome recipe! Just like I remember, except for the hamburger, which makes it more of a lunch or dinner (at least in my opinion). To make true Chilaquiles (for breakfast), I left out the hamburger and added an additional 14.5 oz can of diced tomatoes (with green chiles) and served with eggs. You're right, they are delicious! This is a keeper!"

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