beef chilaquiles recipe, chicken chilaquiles recipe
I decided to try something a little different with this batch of chilaquiles, and I’m so glad I did.
At this moment, we’re in need of a new breaker for our oven, so I’m restricted to range-top cooking or what I can fit into our toaster oven. Generally chilaquiles are prepped and baked, but that wasn’t an option this time. Plus I was wanting to making something super hearty for supper, since we’d worked outdoors most of the day. I decided to give a no-bake beef and chicken chilaquiles concoction a try.
It kinda felt like I was making a Mexican lasagna, using the tortilla chips and layering the ingredients.
It turned out pretty darn savory-meaty-cheesy delicious, and hubby went back for seconds!
For the seasoning, I used the same seasoning blend that I use for my Beef Tacos, and I used it on both the beef and the chicken.
I also had some fresh corn tortillas that I needed to do something with, so instead of opening a bag of tortilla chips, I just used the pizza cutter to quarter the tortillas and fried them up in about 1/4 inch of oil in a pan with high sides to minimize grease splashing. Worked great, and because I fried them myself I was able to keep them flat instead of curling up, so it was easier the layer them in the pan.
No-bake Meat Lovers’ Chilaquiles
Ingredients
The Beef Filling
- 1 pound boneless, skinless chicken breasts cut to ½-¾" pieces
- 1 pound 75-80% ground beef
- 1 large onion rough chopped
- 2 cloves garlic minced
- 1½ cup water
- 1 tsp salt
- 2 tsp ground black pepper
- 2 Tbsp dried oregano
- 3 Tbsp cumin
- 1 tsp cayenne pepper add more if you want more heat
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 cups sour cream or Mexican crema
- 3 cups grated Mexican blend cheese
Instructions
- In a large non-stick saute pan, over medium heat, brown the ground beef and chicken until done. Remove excess fat, but not all of it.
- Turn the flame down a bit and add the chopped onion and minced garlic. Cook, stirring frequently, until the onion is mostly cooked.
- Add the water and the spices. Stir well to mix the spices into the water thoroughly.
- Cover the skillet and simmer for 10 minutes. This will allow the spices to work their way into the meat.
- Remove the lid and continue cooking at a slow simmer until about 2/3 cup of liquid remains. Turn off the heat and put the meat in a bowl temporarily.
- Line the bottom of the saute pan with a layer of tortilla chips, then add half the meat mixture. Top with half the cheese and then half of the sour cream.
- Repeat with a second layer of tortilla chips, then meat, then cheese, then sour cream. Be sure to pour in any remaining liquid from the meat.
- Return the pan to the heat and cover it with a tight-fitting lid. Cook on medium-low until the cheese is thoroughly melted. If you hear the bottom layer of tortilla chips sizzling, add ⅓ cup of water. Remove the lid and continue cooking.
beef chilaquiles recipe, chicken chilaquiles recipe
