Mexican-Style Beef Sausage Chilaquiles
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Preheat oven to 400°F.
Prepare Mexican-Style Beef Sausage; add poblanos. Heat large cast-iron skillet over medium heat until hot; cook sausage mixture 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally. Remove sausage mixture to medium bowl; wipe out skillet.
Cooking Tip: Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly.
Step 2Set aside 2 tablespoons cilantro for garnish. Combine salsa verde and remaining cilantro in small bowl; mix to combine. Set aside. Combine tomatoes and salsa in small bowl; mix to combine. Set aside.
Step 3In the same cast-iron skillet or 2-quart baking dish, layer 1/2 of chips, beans and sausage mixture. Top with 1/2 of salsa verde mixture. Repeat with remaining chips, beans and sausage mixture. Top with remaining salsa verde mixture and salsa/tomato mixture; sprinkle with cheese. Bake in 400°F oven 18 to 20 minutes or until cheese is melted and begins to bubble and brown.
Step 4Drizzle with crema; top with green onions, cilantro, avocado and eggs, as desired.
Cooking Tip: You may substitute sour cream for Mexican crema.
Nutrition information per serving: 269 Calories; 80.1 Calories from fat; 8.9g Total Fat (3.4 g Saturated Fat; 0.1 g Trans Fat; 0.3 g Polyunsaturated Fat; 1.6 g Monounsaturated Fat;) 41 mg Cholesterol; 531 mg Sodium; 30 g Total Carbohydrate; 5.5 g Dietary Fiber; 18 g Protein; 2.5 mg Iron; 474 mg Potassium; 2.7 mg NE Niacin; 0.2 mg Vitamin B6; 1.1 mcg Vitamin B12; 3.3 mg Zinc; 8.7 mcg Selenium; 37.9 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, and Zinc; and a good source of Dietary Fiber, Iron, Potassium, Niacin, Vitamin B6, and Selenium.
Filed Under:Breakfast & BrunchMexican