Ramona’s Chilaquiles
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
- 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
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1Preheat 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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2Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.
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