Make the Best Chilaquiles Recipe for a High-Protein Breakfast!

Ground Beef Chilaquiles with Pumpkin Jalapeno Salsa, a Mexican breakfast/brunch dish made with corn tortilla chips, a quick homemade salsa, beef, cheese, fried eggs, and other fresh toppings.

Today we made some to PER-FEC-TION! My, oh my! Our Beef Chilaquiles with Pumpkin Jalapeno Salsa was a huuuuge hit with my family. It was power-packed meal containing 30g of protein.

For the Corn Tortilla Chips: Tortilla Vegetable Oil Corn Tortilla Chips Pumpkin Jalapeno Salsa For the Ground Beef: Ground Beef Taco Seasoning Water Red Wine Vinegar Cilantro

Ingredients

Instructions

New corn tortillas can be left to dry on the counter for a few hours or overnight. To prepare the tortilla chips, heat a 2-inch depth of vegetable oil in a heavy-bottom pan over medium-high heat.

Fry the quartered tortillas in batches until they are light golden brown and crisp. Do not overcrowd the pan!

Remove them with a slotted spoon and place on a large baking sheet lined with paper towel to absorb the excess oil. Set aside.

Prepare the quick pumpkin jalapeno salsa according to the directions stated in the recipe.

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