Brinner Ground Beef Chilaquiles
Oh yeah, it's brinner time! Who doesn't love a little breakfast for dinner? We use Hutterian Farm Ground Beef from Crowd Cow to make this scrumptious meaty chilaquiles dinner.
Serves: 4-6 Prep Time: 20 minutesTotal Time: 40 minutes
- 1 lbs Crowd Cow ground beef
- 8-12 tortillas
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 (15 ounces) can enchilada sauce
- 1 (15 ounces) can blacked beans
- 1/2 cup shredded jack and cheddar cheese
- 4 eggs
- Salt and pepper, to taste
Preheat oven to 375 degrees.
Take the tortillas and slice them into triangles. Spread the tortilla triangles out on a cookie sheet and drizzle some olive oil over the top. Put cookie sheet in the preheated over for 5 minutes, until the tortilla triangles are slightly browned and toasty.
While the tortilla triangles are in the oven, heat a large sauce pan on the stove. Add the Crowd Cow ground beef, salt and pepper to taste, cumin and chili powder. Brown then set aside.
Using a large sauce pan (you can use the same pan you used for browning the ground beef) begin to layer the crispy tortilla triangles on the bottom. Next add the enchilada sauce, grated cheese, ground beef and black beans. Repeat. Once you are done layering, put sauce pan into the oven for 15 minutes. Pull out the Chilaquiles and using a spoon, make 4 little nests in the top layer for the eggs. Season with salt and pepper then put it back in for about 10 minutes, until the eggs are cooked to your liking. Add some pico de gallo or avocado and brinner is served!