Wednesday, July 2, 2008

I love Mexican food

I've had Mexican food three times this week and I really think I'd be okay with eating it every day!

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:
Cooking spray

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

Preheat oven to 450°.

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.

1 comment:

  1. This is one of my favorite dishes, sometimes I'll even gobble it up for breakfast :). I'd love to include your version of the recipe on our blog, please let me know if you're interested.

    Sophie, Key Ingredient Chief Blogger