Mexican-Style Beef Sausage Chilaquiles

• 1 hr
• 6 SERVINGS
• 270 Cal
• 18 g Protein

Ingredients:

• 1 recipe Mexican-Style Beef Sausage
• 2 poblano chile peppers, stemmed, seeded, cut into strips
• 1/2 cup chopped fresh cilantro leaves, divided
• 1/2 cup salsa verde
• 1 cup fresh seeded and diced tomatoes
• 1/2 cup salsa
• 4 ounces baked and unsalted tortilla chips
• 1 can (14-1/2 ounces) unsalted black beans, drained and rinsed
• 2 ounces reduced-fat shredded Mexican blend cheese
• 1/4 cup Mexican crema

• Sliced green onions, chopped fresh cilantro leaves, sliced avocado, fried or poached eggs (optional)

Cooking:

1. Preheat oven to 400°F.

   Prepare Mexican-Style Beef Sausage; add poblanos. Heat large cast-iron skillet over medium heat until hot; cook sausage mixture 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally. Remove sausage mixture to medium bowl; wipe out skillet.
   

Cook's Tip: Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly.
2. Set aside 2 tablespoons cilantro for garnish. Combine salsa verde and remaining cilantro in small bowl; mix to combine. Set aside. Combine tomatoes and salsa in small bowl; mix to combine. Set aside. 
3. In the same cast-iron skillet or 2-quart baking dish, layer 1/2 of chips, beans and sausage mixture. Top with 1/2 of salsa verde mixture. Repeat with remaining chips, beans and sausage mixture. Top with remaining salsa verde mixture and  salsa/tomato mixture; sprinkle with cheese. Bake in 400°F oven 18 to 20 minutes or until cheese is melted and begins to bubble and brown.
4. Drizzle with crema; top with green onions, cilantro, avocado and eggs, as desired.
Cook's Tip: You may substitute sour cream for Mexican crema.