Black Bean & Beef Chilaquiles With Fried Eggs Recipe

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Black Bean & Beef Chilaquiles with Fried Eggs

Elizabeth Hatfield

By
@LizfromOZ

Recipe by Rachael Ray. breakfast for dinner


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Serves:

4-6

Prep:

30 Min

Cook:

30 Min

Method:

Convection Oven

Ingredients

10
corn tortillas, cut into 1 inch strips
vegetable oil cooking spray
2 Tbsp
mexi-rub (from mexican brisket recipe)
14.5oz can(s)
fire-roasted diced tomatoes
15oz can(s)
black beans, drained
1 1/2 lb
cooked beef brisket, chopped (from mexican brisket recipe)
1 1/2 c
pepper jack cheese, shredded
1 c
sharp wite cheddar cheese, shredded
4-6 large
eggs (1 per person)
butter for cooking the eggs
thinly sliced fresh jalapeno chiles, cilantro & lime wedges for garnish

Directions Step-By-Step

1
Preheat the oven to 400F. Set a cooling rack over a baking sheet.
2
Arrange the tortilla strips on the rack and coat with cooking spray. Sprinkle with the Mexi-Rub and bake until golden and crisp, 7-8 minutes.
3
(if making this to serve on COOKDAY, leave the oven on. If making this for later in the week, you'll bake the casserole on the night of.)
4
Spread the tomatoes in the bottom of a 9 by 13-inch baking dish. Scatter the black beans over the tomatoes. Top with the tortilla strips. Layer on the chopped beef and top with the cheeses.
5
(Make-ahead: Let cool and refrigerate.)
(Night of: Return the casserole to room temp while you preheat the oven to 400F.)
6
Bake until bubbling and browned on top, 10-15 minutes.
7
Meanwhile, in a skillet or on a griddle, cook the eggs in butter to each person's liking.
Serve each portion of chilaquiles with a fried egg on top.
Garnish with cilantro, sliced chiles, and a lime wedge.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American