Traditional chilaquiles is corn tortilla chips simmered in a brothy sauce. Kind of the same idea of making stuffing with dried bread. This recipe is as if nachos and chilaquiles got married and had a baby. Chips absorb all the flavors in the sauce, but this sauce is chunky and hearty with the addition of beef, beans, and tomatoes. It's a one pot delight!
Ingredients
1 lb ground beef
salt and pepper to taste
1 can diced tomatoes
1 can black or pinto beans
1/2 cup salsa
1 tsp cumin
2 tsp chili powder
1 tsp red pepper flakes
1 1/2 cups chicken stock
5.5 oz unsalted tortilla chips
2 cups cheddar cheese shredded
Avocado Sauce
3 ripe avocados
1/2 cup sour cream
1/4 cup sliced jarred jalapenos
2 tbsp lime juice
2 tbsp juice from jarred jalapenos
Salt and pepper to taste
In a 12-inch skillet, brown beef and season with salt and pepper over medium heat. Once beef is cooked through add beans through chicken stock. Bring to a simmer and gently stir in tortilla chips until they are well coated. Cover skillet and cook over medium low heat for 15 to 20 minutes.
Sprinkle cheese over the top. Cover with lid again and cook until cheese is melted.
For avocado sauce, add all ingredients to a blender and blend until smooth.
Serve chilaquiles with your favorite nacho toppings and drizzle with the creamy avocado sauce. Enjoy!
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