Lunch: Cheesy Corn Tortilla Bake (Chilaquiles)

Crispy fried tortilla strips are layered with Pace® Salsa Verde, ground beef, shredded Cheddar cheese, and chopped tomato, then baked until bubbling.

Ingredients

8 corn tortillas ( cut into 6-inch strips)*
2 tbsp. vegetable oil*
1 lb. ground beef
1 jar Pace® Salsa Verde
2 c. shredded Cheddar Jack cheese
1 medium tomato

Instructions

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add half of the tortilla strips and fry until golden brown. Remove and drain on paper towels. Repeat with remaining oil and tortilla strips.
Heat the oven to 400 ° F. In same skillet, cook the beef over medium-high heat until beef is well browned, stirring frequently to break up meat. Pour off any fat. Stir in the salsa.
Layer half of fried tortilla strips in a 2-quart shallow baking dish. Top strips with meat mixture, half of the cheese, tomatoes, remaining fried tortilla strips, and remaining cheese. Bake for 15 minutes or until hot.
Tip: *Or use 4 cups coarsely broken tortilla chips and omit corn tortillas and oil.

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