Momma’s got you covered with one of the best meals around! The Best Chilaquiles are one of her all-time favorite meals to make and with one bite, you’ll find out why! Everyone loves the crunchiness of the tortilla chips, the spiciness of the chorizo, and the heartiness of the ground beef swimming in the tomato-y sauce with plenty of chilies, piled with layers of that grand Monterey Jack cheese. The Best Chilaquiles bring those warm and comfy, authentic Mexican feelings to your dinner table to make you feel right at home. When we say momma knows, we mean momma knows!
Ingredients
For the chilaquiles:
- 1/2 pound lean ground beef
- 1/2 pound fresh chorizo or bulk spicy pork sausage
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes and mild green chilies, undrained
- 1 (10-ounce) can original diced tomatoes and green chilies, undrained
- 4 cups tortilla chips
- 1 cup Monterey Jack cheese, shredded
- fresh cilantro, to taste, chopped
Optional toppings:
- sour cream, to taste
- avocado, to taste, diced
- red onion, to taste, sliced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease an 8-inch square baking dish.
Step 3 –In a large skillet over medium-high heat, add the ground beef, the chorizo, the onion, and the garlic and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes. Drain the excess grease.
Step 4 –Add the tomatoes and mild green chiles and the tomatoes and green chilies to the meat mixture, stir to combine, then bring the mixture to a boil.
Step 5 –Add 2 cups of the tortilla chips to the bottom of the prepared baking dish.
Step 6 –Pour 1/2 of the meat mixture on the top of the tortilla chips.
Step 7 –Sprinkle 1/2 cup of the shredded cheese over the meat mixture.
Step 8 –Repeat the layers once, starting with the remaining tortilla chips and ending with the remaining shredded cheese.
Step 9 –Bake, uncovered, until the cheese is melted, about 12-15 minutes.
Step 10 –Sprinkle the cilantro over the top of the cheese.
Step 11 –Serve the chilaquiles topped with the sour cream, the avocado, and the red onion.
