Cheesy Beef Chilaquiles
with Sour Cream and Guacamole
Traditionally served for breakfast in Mexico, you'll be amazed at how quickly this savoury and satisfying meal comes together for dinner. We've swapped the eggs for flavourful ground beef, adding to the layers of flavour and texture.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
85 g
Tortilla Chips
(May contain Sesame, Milk)
56 g
Yellow Onion, chopped
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit
Sweet Bell Pepper
7 g
Cilantro
2 unit
Sour Cream
(Contains Milk)
3 tbsp
Guacamole
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over high heat.
- While pan heats, core, than cut pepper into 1/4-inch pieces.
- When hot, add 1 tbsp (2 tbsp) oil, peppers, onions and beef. Season with salt and pepper. Cook, stirring often, until veggies are tender and beef is cooked through, 4-6 min.**
- Reduce heat to low.
- Add Tex-Mex paste, tomato sauce base, broth concentrate and 2/3 cup (3/4 cup) water. Stir to mix.
- Once simmering, add tortilla chips and cheese. Stir to mix, until most of the chips are lightly coated but still crisp, 30 sec.
- Divide chilaquiles between plates.
- Dollop sour cream and guacamole over top.
- Using scissors, snip cilantro into 1/4-inch pieces over top.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.
