Ramona’s Chilaquiles

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Dec. 29, 2022
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


  • 1/2 pound lean ground beef (90% lean)
  • 1/2 pound fresh chorizo or bulk spicy pork sausage
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 4 cups tortilla chips (about 6 ounces)
  • 1 cup shredded Monterey Jack cheese
  • Chopped fresh cilantro
  • Optional toppings: Sour cream, diced avocado and sliced red onion


  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.
  2. Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.
Health Tip: Chilaquiles are indulgent any way you fix them, but they can be lightened up: Use chorizo chicken sausage and baked chips to lop off 15g fat.

Nutrition Facts

1 serving: 573 calories, 35g fat (14g saturated fat), 110mg cholesterol, 1509mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 33g protein.