Contents of your meal kit:
ground beef
zucchini
corn tortillas
red chile sauce
queso fresco
eggs
chopped onion & cilantro
citrus vinaigrette base
baby romaine
Equipment needed: baking sheet, medium or large nonstick skillet with lid, salad bowl
Finishing steps:
- Preheat oven to 400. Finely dice zucchini (about ¼-inch pieces). Set aside.
- Working on a cutting board, rub both sides of tortillas with oil, then stack and cut into quarters. Place on a baking sheet in a single layer and season with salt. When oven is hot, bake 5 minutes, flip, and bake another 2-5 minutes, or until golden and crispy. Watch closely to ensure they don’t burn.
- Heat skillet over med-high heat. Once hot, add ground beef and cook until no longer pink. Transfer to bowl. Add red chile sauce in, along with a splash of water (2 tablespoons for 2 portions, ¼ cup for 4 or 6 portions). Bring to a simmer over med-high heat, then reduce heat and continue to simmer.
- Once sauce has simmered for at least a minute, add tortilla “chips” to the skillet along with the diced zucchini. Remove from heat, and toss to coat chips in sauce. Pour sauce and tortilla mixture back onto the center of baking sheet, and spread to a 1-inch thick layer. Sprinkle with crumbled queso fresco and return to oven. Bake 4-5 minutes, or until cheese is melted.
- Meanwhile, wipe skillet clean, and heat a small amount of oil over medium heat. Pour cracked eggs into skillet, season with salt & pepper and add a splash of water. Cover, reduce heat to low, and cook 2-3 minutes or until desired doneness. (The water will create steam in the pan, to help cook the top of the eggs.)
- Remove chilaquiles from oven when ready, and top with fried eggs, chopped onion, and cilantro.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
Notes: Chilaquiles is a traditional Mexican dish. As with many Mexican dishes, regional and familial variation is the norm, so feel free to put your own spin on it! Try adding a leftover vegetable, extra topping, or your favorite hot sauce.