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15-minute Beef Pot Roast With Savory Mashed Potatoes

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Chilaquiles

8 servings

Chilaquiles is a classic Mexican comfort food. Often served at brunch alongside eggs and refried beans, Chilaquiles was created as an inventive way to use leftovers.

Ingredients

  Vegetable oil

  12 corn tortillas

  1 cup chopped onion (1 small)

  1 3/4 cups ORTEGA® Thick & Chunky Salsa (16-ounce jar)

  1 1/4 cups ORTEGA® Enchilada Sauce (10-ounce can)

  1 1/2 cups SARGENTO® Fancy Shredded Monterey Jack or ChefStyle Shredded Mild Cheddar Cheese

  1/4 cup ORTEGA® Pickled Jalapeño Slices

  Sour cream (optional)

  Sliced avocado (optional)

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Directions

PREHEAT oven to 350º F.

ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to soak.

REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 minutes.

LAYER half of tortilla strips in ungreased 13 x 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake for 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.

NOTE: Frying step may be eliminated by breaking ORTEGA Taco Shells or ORTEGA Tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.