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