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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
  • 1/4 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
  • 3/4 cup or more Cacique Queso Fresco crumbled
  • 1-4 fried eggs
  • 1 avocado sliced
  • Grape tomatoes sliced
  • 1/2 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
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