Black Bean Beef Chilaquiles With Fried Eggs Recipes

Steps:

• Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
• Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.

Steps:

• Preheat oven to 425 degrees F.
• Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
• Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
• Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
• Cool and store for make-ahead meal.
• Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

Steps:

• 1. Preheat the oven to 400F. Set a cooling rack over a baking sheet.
• 2. Arrange the tortilla strips on the rack and coat with cooking spray. Sprinkle with the Mexi-Rub and bake until golden and crisp, 7-8 minutes.
• 3. (if making this to serve on COOKDAY, leave the oven on. If making this for later in the week, you'll bake the casserole on the night of.)
• 4. Spread the tomatoes in the bottom of a 9 by 13-inch baking dish. Scatter the black beans over the tomatoes. Top with the tortilla strips. Layer on the chopped beef and top with the cheeses.
• 5. (Make-ahead: Let cool and refrigerate.) (Night of: Return the casserole to room temp while you preheat the oven to 400F.)
• 6. Bake until bubbling and browned on top, 10-15 minutes.
• 7. Meanwhile, in a skillet or on a griddle, cook the eggs in butter to each person's liking. Serve each portion of chilaquiles with a fried egg on top. Garnish with cilantro, sliced chiles, and a lime wedge.