Best Ramonas Chilaquiles Recipes

RAMONA'S CHILAQUILES

Ramona's Chilaquiles image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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., Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.

Nutrition Facts : Calories 573 calories, Fat 35g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 1509mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

CHILAQUILES CASSEROLE

Chilaquiles Casserole image

Make and share this Chilaquiles Casserole recipe from Food.com.

Provided by Pinay0618

Categories One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 (19 ounce) can black beans, rinsed
1 (14 ounce) can diced tomatoes, drained
1 1/2 cups fresh corn or 1 1/2 cups thawed frozen corn
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 (19 ounce) can enchilada sauce
1 1/4 cups shredded reduced-fat cheddar cheese

Steps:

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7