Ramona’s Chilaquiles

 

Ingredients

  • 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

Directions

  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 of 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.

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