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We all have those recipes that we adapt to use what we have on hand. This recipe for Chilaquiles is one of those wonderful recipes. Best of all, it's tasty enough to make for those who share a love of more spicy food.
Course Main Course


  • 1/2 lb ground beef
  • 1/2 cup diced onions
  • 1 medium zucchini, grated
  • 1 15 oz can black beans
  • 1 15 oz can diced tomatos
  • 1 cup frozen corn
  • 1 tsp cumin
  • 1 tsp red chile powder
  • 1/2 tsp salt
  • 12 corn tortillas, quartered
  • olive oil
  • 1 15 oz can green or red enchilada sauce
  • 1 cup shredded cheese


  • Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  • Lay quartered tortillas in a single layer on a cookie sheet. Lightly brush with oil. Bake in oven 3-5 minutes, enough to soften and very slightly crisp the edges.
  • Cook hamburger until pink is gone. Add onion and cook, stirring often, until it starts to brown, about 5 minutes. Drain grease. Stir in zucchini, beans, tomatoes, corn, cumin, chili powder, and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  • Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  • Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10minutes more.


  1. Use 1 cup chicken instead of the ground beef.
  2. Omit the corn and or tomatoes. 
  3. Add 1/2 cup diced green pepper.
  4. Don't bother oiling and baking the corn tortillas.
  5. Don't worry about can sizes. They vary! Add what looks right to you.
  6. In a pinch, use corn tortilla chips instead of the corn tortillas.