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    Ground Beef Chilaquiles


    Source of Recipe


    Aunt Saunny

    Prep: 15 min, Cook: 25 min.



    1 lb. ground round
    1 onion, chopped
    2 cloves garlic, minced
    1/4 cup chili powder
    1 tsp. ground cumin
    1 tsp. dried oregano
    1 lb. recipe-ready crushed tomatoes
    1-1/2 cups chicken stock
    1/4 lb. white corn tortilla chips, coarsely broken, about 2 cups
    1 cup cheddar cheese*, optional, shredded
    1 cup salsa

    Preheat oven to 325°F. Heat a heavy non-reactive saucepan over medium high heat. Sauté beef, onion and garlic 6 minutes, breaking meat into bits, until browned and onion is tender. Stir in next 5 ingredients and salt to taste. Bring to a boil over medium heat, mixing thoroughly. Reduce heat to medium low. Cover and simmer about 10 minutes, stirring occasionally. Stir in tortilla chips. Transfer mixture to an oven-proof casserole. Sprinkle with cheese. Bake 10 minutes or until cheese is melted. Serve with salsa

 

 

 

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