Best Beef Chilaquiles Recipes

BLACK BEAN AND BEEF CHILAQUILES WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, chile peppers and lime wedges.
• Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

BLACK BEAN & BEEF CHILAQUILES WITH FRIED EGGS

Steps:

• 1. Preheat the oven to 400F. Set a cooling rack over a baking sheet.
• 2. Arrange the tortilla strips on the rack and coat with cooking spray. Sprinkle with the Mexi-Rub and bake until golden and crisp, 7-8 minutes.
• 3. (if making this to serve on COOKDAY, leave the oven on. If making this for later in the week, you'll bake the casserole on the night of.)
• 4. Spread the tomatoes in the bottom of a 9 by 13-inch baking dish. Scatter the black beans over the tomatoes. Top with the tortilla strips. Layer on the chopped beef and top with the cheeses.
• 5. (Make-ahead: Let cool and refrigerate.) (Night of: Return the casserole to room temp while you preheat the oven to 400F.)
• 6. Bake until bubbling and browned on top, 10-15 minutes.
• 7. Meanwhile, in a skillet or on a griddle, cook the eggs in butter to each person's liking. Serve each portion of chilaquiles with a fried egg on top. Garnish with cilantro, sliced chiles, and a lime wedge.

BEEF CHILAQUILES

Steps:

• In a deep skillet, heat the oil to around 350.Cut the tortillas into wedges! Cook the onion and tortilla until the tortilla is crisp and golden brown. Remove from the Skillet and drain on a paper towel.Drain the skillet of oil and leave the tid-bits in the skillet.
• Over medium heat, cut the beef into cubes and add the beef in the skillet, heat for a short time 3-4 minutes. Add the tortillas and eggs. Season with salt and pepper. Cook stirring constantly until eggs are firm.Stir in the tomato sauce, reduce heat to low or simmer until thickened, about 5 to 7 minutes.
• Top with cheese, cook until cheese melts and serve.

BEEF CHILAQUILES

Steps:

• Reserve 2 Tbsp. cilantro; place remaining cilantro in blender. Add tomatoes, dressing, chiles and half the onions; blend until smooth.
• Brown meat in large nonstick skillet; drain, reserving meat in skillet. Stir in tostada pieces and tomato mixture; cook on medium-low heat 8 min., stirring occasionally. Top with cheese; cover. Cook on low heat 3 min. or until melted.
• Serve topped with sour cream, remaining onions, avocados and reserved cilantro.