Chilaquiles
Ingredients
- 1½ lb lean ground beef and/or pork
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 (15.5-oz) can chili beans in chili gravy, undrained
- 1 (10-oz) can enchilada sauce
- ½ cup reduced-sodium beef broth
- 1 (4-oz) can diced green chile peppers, drained
- 2 cups shredded Monterey Jack cheese (8 oz)
- 1 (4.5- to 4.8-oz) pkg tostada shells, broken, or 4 tortilla chips
- Halved cherry tomatoes, crumbled queso fresco or queso Cotija, sliced fresh chile peppers, Mexican crema or sour cream, and/or snipped fresh cilantro (optional)
Instructions
- In a large skillet cook beef, onion, and garlic over medium-high until meat is browned. Drain off fat.
- Line a 3½- or 4-quart slow cooker with a disposable slow cooker liner. In prepared cooker combine the next four ingredients (through green chile peppers). Stir in meat mixture, cheese, and tostada shells.
- Cover; cook on low 4 hours, giving crockery liner a half-turn, if possible, after 2 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, 30 minutes. If desired, serve with toppers and additional broken tostada shells.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
555
|
555
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 37 | 37 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1074 | 1074 |
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