Mexican-Style Beef Sausage Chilaquiles

Try this fresh Mexican-style recipe anytime of day between breakfast and dinner. Ground Beef Sausage and your favorite toppings make for a hearty and colorful meal.

  • 1
  • 6
  • 270
  • 18 g


  • 1 recipe Mexican-Style Beef Sausage
  • 2 poblano chile peppers, stemmed, seeded, cut into strips
  • 1/2 cup chopped fresh cilantro leaves, divided
  • 1/2 cup salsa verde
  • 1 cup fresh seeded and diced tomatoes
  • 1/2 cup salsa
  • 4 ounces baked and unsalted tortilla chips
  • 1 can (14-1/2 ounces) unsalted black beans, drained and rinsed
  • 2 ounces reduced-fat shredded Mexican blend cheese
  • 1/4 cup Mexican crema
  • Sliced green onions, chopped fresh cilantro leaves, sliced avocado, fried or poached eggs (optional)


  1. Preheat oven to 400°F.

    Prepare Mexican-Style Beef Sausage; add poblanos. Heat large cast-iron skillet over medium heat until hot; cook sausage mixture 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally. Remove sausage mixture to medium bowl; wipe out skillet.

    Cook's Tip: Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly.
  2. Set aside 2 tablespoons cilantro for garnish. Combine salsa verde and remaining cilantro in small bowl; mix to combine. Set aside. Combine tomatoes and salsa in small bowl; mix to combine. Set aside. 

  3. In the same cast-iron skillet or 2-quart baking dish, layer 1/2 of chips, beans and sausage mixture. Top with 1/2 of salsa verde mixture. Repeat with remaining chips, beans and sausage mixture. Top with remaining salsa verde mixture and  salsa/tomato mixture; sprinkle with cheese. Bake in 400°F oven 18 to 20 minutes or until cheese is melted and begins to bubble and brown.

  4. Drizzle with crema; top with green onions, cilantro, avocado and eggs, as desired.

    Cook's Tip: You may substitute sour cream for Mexican crema.

0 % *

3.4g SAT FAT

0 % DV **


0 % DV

2.5 mg IRON

0 % DV

3.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 269 Calories; 80.1 Calories from fat; 8.9g Total Fat (3.4 g Saturated Fat; 0.1 g Trans Fat; 0.3 g Polyunsaturated Fat; 1.6 g Monounsaturated Fat;) 41 mg Cholesterol; 531 mg Sodium; 30 g Total Carbohydrate; 5.5 g Dietary Fiber; 18 g Protein; 2.5 mg Iron; 474 mg Potassium; 2.7 mg NE Niacin; 0.2 mg Vitamin B6; 1.1 mcg Vitamin B12; 3.3 mg Zinc; 8.7 mcg Selenium; 37.9 mg Choline.

This recipe is an excellent source of Protein, Vitamin B12, and Zinc; and a good source of Dietary Fiber, Iron, Potassium, Niacin, Vitamin B6, and Selenium.

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