Chilaquiles is a Mexican dish originally developed to use stale corn tortillas. In most chilaquiles dishes, the stale tortillas are cut or broken, fried in oil until limp, and layered with meat or chicken and sauces made with red or green salsas, or moles, mixed in a creamy base. The following Quick Mexican Beef Chilaquiles skips the frying of tortillas and calls for broken tostada shells which soften when baked. Although any kind of leftover meat or chicken can be used, shredded Mexican beef from the Mexican Shredded Beef Module is spiced just right and is perfect in this dish. The sauce is made quickly with canned soup, canned green chilies, milk, bottled salsa, and dehydrated onion; the whole dish can be put together in about 15 minutes.
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%