Cheesy Corn Tortilla Bake (Chilaquiles) Recipe

What You'll Need

2 tablespoons vegetable oil
8 corn tortillas (6-inch), cut into 1/2-inch strips
1 pound ground beef
1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
2 cups shredded Cheddar Jack cheese (about 8 ounces)
1 medium tomato, chopped (about 1 cup)

How to Make It

  • 1

    Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add half the tortilla strips and cook until golden brown on both sides. Remove the tortilla strips from the skillet and drain on paper towels.  Repeat with remaining oil and tortilla strips.

  • 2

    Heat the oven to 400°F.  Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.  Stir in the salsa.

  • 3

    Place half the tortilla strips into the bottom of an 11x8x2-inch baking dish.  Top with the beef mixture, half the cheese, the tomato and the remaining tortilla strips.  Sprinkle with the remaining cheese.

  • 4

    Bake for 15 minutes or until the cheese is melted.

Recipe Nutritional Information

Made With

Pace® Garlic & Lime Verde Restaurant Style Salsa

calories

788

totalfat

44.5g

saturatedfat

18g

cholesterol

154mg

sodium

1004mg

totalcarbohydrate

33.1g

dietaryfiber

2.6g

protein

45.1g

vitamina

4%DV

vitaminc

10%DV

calcium

50%DV

iron

15%DV

  • Time-Saving: Substitute 4 cups coarsely broken tortilla chips for the corn tortillas and oil.  Layer in the baking dish and bake as directed above.