A quick, easy and delicious Mexican casserole.
With prep time and cooking this dish will come together in 30 minutes or less. Ah, I love quick and easy, especially when it is also yummy.
Another great thing about this meal? As with a lot of Evolving Mommy recipes it is customizable. So you family doesn’t like shrimp, no big deal, just use diced chicken. Black beans are a no go but pinto beans are the bees knees, no problem.
I used a medium or hot salsa in my chilaquiles so Maddy won’t freak out about the spice levels but you can use what is appropriate for your taste buds. As far as I am concerned the salsa in this dish just adds to the flavor and does not really make it too spicy, but it you like it hot then by all means use an extra hot salsa and maybe even increase the ratio of salsa to tomato sauce.
Shrimp Chilaquiles Ingredients
2 tablespoons olive oil
1 red bell pepper cut into roughly 2 inch strips
1 green bell pepper cut into roughly 2 inch strips
1/2 medium yellow onion cut in half and then sliced
About 30 peeled and deveined large or medium large shrimp
2 cloves garlic
1 15oz can black beans, drained
1 cup frozen, canned or fresh corn
1 cup salsa
1 8oz can tomato sauce
2 tablespoons minced cilantro, plus some for garnishing
1 1/2 cups shredded Mexican blend cheese (can also use mix of Monterrey Jack and cheddar)
4 – 5 handfuls corn chips
In a large skillet heat oil over medium-high heat. Add red and green peppers, and sliced onions to pan and cook until slightly soft, about 2 minutes. Add shrimp and garlic, about 1-2 minutes. Once shrimp start to turn pink add black beans, corn, salsa, and tomato sauce cooking until warmed through, about 4-5 minutes. Stir 2 tablespoons cilantro into pan.
Move oven rack to middle position. Turn on oven to broil.
Layer 2 handfuls of chips on bottom of 9 x 13 inch pan. Using a ladle or large spoon, pour half of shrimp mixture evenly over layer of chips. Repeat layering chips and shrimp mixture a second time, creating 4 layers total (2 chip, 2 shrimp mixture). Sprinkle a few chips over top final shrimp layer. Cover evenly with cheese.
Place baking dish in the oven to broil. Cook chilaqilies until cheese is melted and slightly browned.
Serve warm topped with a sprinkle of minced cilantro, sour cream and diced avocado.
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