Beef Chilaquiles Food

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.

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.

EASY BEEF CHILAQUILES

Steps:

• Put Beef in your foil-lined or PAM coated crock pot.
• Sprinkle half of the Taco Seasoning on beef.
• Add diced onion. A chopper can make quick and tear free work of this step
• Add Hunts tomatoes and Ro-Tel. I love to use these because they make meal preparation so much quicker and easier. They are a real time saver!
• Add the remaining Taco Seasoning..
• Refrigerate overnight.
• Prepare your spinach by removing the stems and putting it in a ziplock bag with a paper towel in it to keep it fresh. Leave in refrigerator until time to assemble the chilaquiles.
• Plug crock pot into the timer that is set for 8 hours and set your crock pot to auto or low.
• Shred the beef with two forks.
• Cut the tortillas into fourths. A kitchen scissor makes this a snap.
• Warm the tortillas in a pan with a little olive oil until starting to brown.
• Cut avocado slices.
• Spread two cups of the pulled beef over the tortilla slices.
• Spread two cups of spinach over the pulled beef.
• Spread 1 cup of Monterey Jack Cheese over the spinach.
• Turn burner to low.
• Spread 2 more cups of pulled beef and 1 cup of Monterey Jack Cheese over the spinach and cover. Simmer for 5 minutes.

EASY CHILAQUILES

Steps:

• Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
• Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

CHILAQUILES BREAKFAST CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
• Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
• Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.

RAMONA'S CHILAQUILES

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.

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.

BLACK BEAN CHILAQUILE

Steps:

• Preheat the oven to 350°F.
• Sauté the onions in the oil for about 8 minutes, until translucent.
• Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to sauté for another 5 to 10 minutes, until just heated through.
• Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.
• Drain immediately and set aside.
• Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray.
• Spread half of the crushed tortilla chips on the bottom.
• Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar.
• Arrange the greens evenly over the cheese and spoon on half of the salsa.
• Finish with the rest of the tortilla chips and top with the remaining salsa and cheddar.
• Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.
• Serves 4 to 6.
• Try serving this with a simple tossed salad, perhaps with avocado.
• Try Pineapple Buttermilk Sherbet for dessert.