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Beef Chilaquiles with Pumpkin Jalapeno Salsa

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.
Course:Breakfast
Cuisine:Mexican
Keywords:beef chilaquiles, breakfast chilaquiles, breakfast recipes, brunch recipes, chilaquiles, chilaquiles recipe, easy chilaquiles, how to make chilaquiles
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 4
Calories635 kcal
Cost $ 2.00 per person

Equipment

  • skillet

Ingredients

  • For the Corn Tortilla Chips:
  • 10 small tortilla rounds cut into quarters, preferably old or dry
  • Vegetable oil to fry
  • OR about 40 store-bought corn tortilla chips
  • 3 cups Pumpkin Jalapeno Salsa
  • For the Ground Beef:
  • 1 lb ground beef
  • 1 packet taco seasoning of your choice 1.25 oz
  • ¼ cup water
  • 2-3 tablespoons red wine vinegar
  • 2-4 tablespoons chopped cilantro
  • Suggested Toppings:
  • 3-4 tablespoons Cacique Crema Mexicana Agria warmed, Sour Cream
  • ¾ cup or more Cacique Queso Fresco crumbled
  • 1-4 fried eggs
  • 1 avocado sliced
  • Grape tomatoes sliced
  • ½ small red onion sliced
  • Chopped cilantro
  • Lime wedges optional

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. If you would like to, you can use store-bought corn tortilla chips instead.
  • Prepare the quick pumpkin jalapeno salsa according to the directions stated in the recipe.
  • To prepare the ground beef, place thawed beef into a medium to large skillet and brown for about 5-6 minutes over medium-high heat. Drain the excess of fat. Stir in the taco seasoning and then water. Let cook for a couple of minutes and then add the vinegar, letting cooking for another 2 minutes. Set aside.
  • To assemble the beef chilaquiles casserole, mix the tortilla chips with the warm/hot salsa in a skillet or baking dish, being careful to not break the chips apart. Top with the warm/hot ground beef and then drizzle on the warmed Crema Mexicana Agria.
  • Top with crumbled Queso Fresco, fried eggs, sliced tomatoes, onions and avocados. Sprinkle with chopped cilantro and serve immediately while still warm/hot, with lime wedges if desired. Enjoy!

Recipe Notes

Refrigerate leftovers in an airthight container for up to 2 days.  

Nutrition

Calories: 635kcal | Carbohydrates: 41g | Protein: 30g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 142mg | Sodium: 1011mg | Potassium: 748mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1208IU | Vitamin C: 10mg | Calcium: 228mg | Iron: 4mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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