10corn tortillas, cut into 1 inch strips
·vegetable oil cooking spray
2 Tbspmexi-rub (from mexican brisket recipe)
14.5oz can(s)fire-roasted diced tomatoes
15oz can(s)black beans, drained
1 1/2 lbcooked beef brisket, chopped (from mexican brisket recipe)
1 1/2 cpepper jack cheese, shredded
1 csharp wite cheddar cheese, shredded
4-6 largeeggs (1 per person)
·butter for cooking the eggs
·thinly sliced fresh jalapeno chiles, cilantro & lime wedges for garnish
How to Make Black Bean & Beef Chilaquiles with Fried Eggs
- Preheat the oven to 400F. Set a cooling rack over a baking sheet.
- 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.
- (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.)
- 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.
- (Make-ahead: Let cool and refrigerate.)
(Night of: Return the casserole to room temp while you preheat the oven to 400F.)
- Bake until bubbling and browned on top, 10-15 minutes.
- 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.