First off, I have to admit I had never heard of Chilaquiles before, but after finding this recipe in The Pollan Family Table Cookbook I have to tell you what a great recipe this was for Super Bowl Sunday. Think of it as a nacho lasagna! As it's an ideal use for leftover taco meat when you have a taco bar or Taco Tuesday. There's tortilla chips, cheese, beef and refried beans all layered and baked in the oven to a warm yummy-ness that is great for either snacking on or eating as part of your meal.
As I mentioned this recipe came from The Pollan Family Table cookbook, which I am reviewing, sharing a recipe out of and giving away a copy to one of my readers. The 3 sisters and mother of the Pollan family have compiled a collection of recipes from their family table and share helpful tips for shopping and making these recipes. Each recipe contains a list of ingredients you probably already have in your own kitchen as well as list of things you may need to go buy. I like reading in the opening sections of this book the importance of sitting around their table as a family at meal time. The forward is written by their bother and best selling author Michael Pollan.
This recipe for chilaquiles caught my eye because of the simplicity of it and it was Super Bowl weekend and I needed something to eat during the big game. And as a busy mom I needed to make this meal a little quicker so I used a store bought taco seasoning mix, but this cookbook does contain a recipe for just the seasoning mix and all the spices that go into it.
Copies of this cookbook are available for purchase on amazon or at Barnes & Noble. You can also find out more information about this book on their website. And one lucky reader will win a copy of this cookbook. Simply click on the rafflecopter widget at the bottom of this blog post for your chance to win.
3 T. Taco Seasoning
1 T. Extra Virgin Olive Oil
1 small white onion, chopped
5 cloves garlic, minced
1 T. drained, finely chopped chipotle pepper
1 lb. ground beef
1/2 cup tomato sauce
1/2 cup low sodium chicken broth
2 tsp. apple cider vinegar
1 tsp. dark brown sugar
20 to 25 corn tortilla chips
1 (16 oz.) can refried beans
1 1/2 cup shredded Monterey Jack cheese
1. Heat oil in skillet over medium high heat until shimmering.
2. Add the onion, garlic, chipotle and taco seasoning mix.
3. Cook, stirring frequently, until the onion is softened and fragrant, about 2 minutes.
4. Slowly add the ground beef, breaking the meat up with a fork until it's no longer pink.
5. Stir to thoroughly blend with the seasonings, about 5 minutes.
6. Add the tomato sauce, chicken broth, vinegar and brown sugar.
7. Simmer, stirring frequently until the liquid has reduced and the mixture has thickened, about 15 minutes.
8. Line the bottom of a prepared casserole dish with a single layer of tortilla chips.
9. Layer on half the beef mixture, half the refried beans, and half the cheese.
10. Repeat with a second layer of tortilla chips, beef and beans but no cheese on this layer.
11. End with a layer of tortilla chips; cover with foil and bake at 375 degrees for 20 minutes.
12. Remove the foil and sprinkle on remaining cheese and bake for an additional 5 minutes.
Serves 4 to 6.
And now for the giveaway. Simply click on the rafflecopter widget below and enter your information. Winner must be a US resident and will be contacted via e-mail. Winner will have 48 hours to claim prize or risk forfeit. Winner will be announced on this blog on 2/11/15.
Please note I did receive a free copy of The Pollan Family Table Cookbook in exchange for this blog post.