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Beef Chilaquiles

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Beef Chilaquiles recipe
photo by:
kraft
Great dinner we served it in a Tostada shell topped with the usual Lettuce, tomato, sour cream, and everybody at our house loved it!!
posted by
Ibjerry
on 11/14/2011
time
prep:
25 min
total:
45 min
servings
total:
6 servings
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What You Need

1
cup cilantro, divided
2
cans  (14.5 oz. each) diced tomatoes, undrained
1/4
cup KRAFT Zesty Italian Dressing
3
 poblano chiles (1/2 lb.), roasted, peeled and deveined
1
 onion, sliced, divided
1-1/2
lb. extra-lean ground beef
1
pkg.  (5 oz.) tostada shells, coarsely broken
1
cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3
cup BREAKSTONE'S or KNUDSEN Sour Cream
1
small avocado, cut into wedges

Make It

RESERVE 2 Tbsp. cilantro; place remaining cilantro in blender. Add tomatoes, dressing, chiles and half the onions; blend until smooth.

BROWN meat in large skillet; drain, reserving meat in skillet. Stir in tostada pieces and tomato mixture; cook on medium-low heat 8 min., stirring occasionally. Top with cheese; cook, covered, on low heat 3 min. or until melted.

SERVE topped with sour cream, remaining onions, avocados and reserved cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute
Substitute 2 canned chipotle peppers in abodo sauce for the roasted fresh poblano chiles.
Substitute
Prepare with KRAFT Mexican Style Finely Shredded Four Cheese.
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