Chilaquiles are made with salsa, vegan ground beef crumbles, garlic, jalapenos and comes together from scratch in no time. Your family will love the rich flavors, even the pickiest eaters will eat a second or third plate.
I love the simplicity of these Chilaquiles.
Seriously it proves to me what one can do with a bag of tortilla chips. Would you ever expect this?
I probably would not, but that is the beauty of such convenient ingredients: you can make a great meal that the whole family will eat.
Why these are the best Chilaquiles
My Chilaquiles are amazing. Their texture and flavor are spot on. Once on your plate, you won’t regret and turn back to any other recipe.
As you can see, I use tortilla chips for a crunchy texture. True you can use tortillas Gluten Free Tortillas, which are great, but with chips it is so much easier.
And seriously that crunch is what we exactly want. Just use your favorite flavor and you have everything you need.
The spices: I think I don’t need to say more for you guys. We can all agree: salsa, jalapenos, smoked paprika, cumin and of course garlic always make an amazing and tasty flavor.
With sharing step by step pictures for the Chilaquiles, I make everything easy as it gets.
What you need for this Chilaquiles recipe:
- Tortilla chips
- Olive oil
- Vegan ground beef crumbles
- Smoked paprika
- Vegan Tex Mex Cheese
How to make Chilaquiles
Preheat oven to 390°F set a 10×10 inch round casserole aside. In a skillet heat olive oil, add garlic, onions, and vegan ground beef crumbles. Cook for 4 minutes.
Add next cumin, smoked paprika salsa, jalapenos with a pinch salt and pepper. Bring to a simmer and cook for 2 minutes more.
Now with assembling into your casserole: give half of the tortilla chips to it, and top with half of the saucy mixture and finally half of the cheese.
Repeat until everything is use, bake for 10 minutes. Serve Chilaquiles immediately warm on plates or in bowls.
These Chilaquiles are best fresh, because they might get soggy if you let them sit in the fridge.
I would say 1 day is fine in the fridge you can reheat them, but longer not.
Same for freezing. It is possible but it won’t turn out well. Tortilla chips will loose texture and crunch.
Tips and tricks:
I find this is Chilaquiles dish is pretty good warm, so using leftovers is not great.
You can use any tortilla chips you like. Just pick your favorite flavor. If you don’t like spiciness, I would probably reduce the jalapenos.
- 6 oz tortilla chips (use gf, if preferred)
- 3 cloves garlic
- 10 oz vegan ground beef
- 1 Tbsp olive oil
- 14 oz salsa
- 1/2 cup onions, diced
- 1/4 cup jalapenos, diced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 5 oz vegan tex mex shreeds
- salt, pepper to taste
- Preheat oven to 390°F set a 10x10 inch round casserole aside. In a skillet heat olive oil, add garlic, onions, and vegan ground beef crumbles. Cook for 4 minutes.
- Add next cumin, smoked paprika salsa, jalapenos with a pinch salt and pepper. Bring to a simmer and cook for 2 minutes more.
- Now with assembling into your casserole: give half of the tortilla chips to it, and top with half of the saucy mixture and finally half of the cheese.
- Repeat until everything is use, bake for 10 minutes. Serve immediately warm on plates or in bowls.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 438Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1066mgCarbohydrates: 28gFiber: 4gSugar: 6gProtein: 20g