Ingredients

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Chipotle Chilaquiles Con Carne

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• CourseGround Beef
• CuisineMexican

Prep Time

15 Minutes

Prep Time 15 Minutes

Chipotle Chilaquiles Con Carne Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseGround Beef CuisineMexican Prep Time 15 Minutes Prep Time 15 Minutes

Ingredients

• 1/4 cup cup Vegetable Oil
• 1/4 pound pound Ground Beef, Schweid and Sons ABC Blend
• 1 1/2 cups Stock
• 1/2 cup Pico, with some juice, plus additional for garnish
• 1/4 can Cooked Red Beans
• 1 quart Tortilla Chips, lightly crumbled
• 1/4 cup Chipotle Dressing (Separate recipe)
• Salt to taste
• Pepper to taste
• 3 eggs, whole
• 1/4 cup Pepperjack, shredded
• 1 cup Iceberg, shredded
• 2 tablespoons Roasted Garlic Sour Cream (Separate recipe)

Servings:

Units:MetricUS Imperial

Instructions

1. In saute pan, heat up vegetable oil and add ground beef, breaking up with a spoon until browned.
2. Add stock, chips, half of the pico and it’s juice, cooked beans, chipotle dressing and some salt and pepper.
3. Toss all ingredient in pan to coat chips and to distribute ingredients.
4. Make 3 little wells in dish and crack and egg in each, season eggs with salt and pepper.
5. Place in oven and bake just until eggs begin to set, then sprinkle with pepperjack cheese and allow to finish baking until egg yolks are white over but still runny.
6. Carefully, shake saute pan to loosen and slide onto a plate.
7. Garnish with shredded iceberg, pico and roasted garlic sour cream.

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Instructions

1. In saute pan, heat up vegetable oil and add ground beef, breaking up with a spoon until browned.
2. Add stock, chips, half of the pico and it’s juice, cooked beans, chipotle dressing and some salt and pepper.
3. Toss all ingredient in pan to coat chips and to distribute ingredients.
4. Make 3 little wells in dish and crack and egg in each, season eggs with salt and pepper.
5. Place in oven and bake just until eggs begin to set, then sprinkle with pepperjack cheese and allow to finish baking until egg yolks are white over but still runny.
6. Carefully, shake saute pan to loosen and slide onto a plate.
7. Garnish with shredded iceberg, pico and roasted garlic sour cream.