Quick Mexican Beef Chilaquiles can be made ahead and refrigerated overnight or for several hours until it’s convenient to bake, or can be baked immediately to become a quick weeknight favorite. Pair the casserole with a green salad for a full meal.
1 1/2 cups medium salsa
1/4 cup dehydrated onion flakes
1 4 oz. can mild green chiles
1 10 3/4 ounce can cream of onion soup
3/4 cup whole milk or half and half
18 tostada shells, broken
2 cups Shredded Mexican Beef from the Mexican Beef Module
3 cups shredded pepper jack cheese, cheddar jack cheese, or queso fresco
- Preheat oven to 350°.
- Mix the sauce ingredients together; spread 1/4 cup over the bottom of a glass 9 x 13" casserole dish.
- Cover with half of the broken tostada shells, half of the beef and half of the remaining sauce; sprinkle half of the cheese evenly over the sauce.
- Repeat, ending up with cheese on top.
- Bake 30-35 minutes or until bubbly.
Amount Per Serving
Calories 323 Calories from Fat 149
Percent Total Calories From: Fat 46% Protein 31% Carb. 23%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 7 g
Cholesterol 68 mg
Sodium 754 mg
Total Carbohydrate 19 g
Dietary Fiber 1 g
Sugars 1 g
Protein 25 g
Vitamin A 10% Vitamin C 15% Calcium 0% Iron 5%