Chilaquiles is a Mexican dish based on layers of corn tortillas that is traditionally eaten for breakfast. Matt thought it could use a bit more cheese but enjoyed trying a new dish.
Black Bean and Beef Chilaquiles
Adapted from: CookingLight.com
1 medium onion, thinly sliced
5 garlic cloves, minced
1 pound ground beef, browned and grease drained
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free chicken broth
6 ounces tomato sauce
2 ounces salsa verde
12 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded Mexican cheese blend
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add beef; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth, tomato sauce and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of beef mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.