Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) ground beef (85–90% lean)
- 1 tbsp neutral oil (plus more for eggs)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano
- 1 can (15 oz / 425 g) tomato sauce
- 1 cup low-sodium chicken or beef broth
- 8 oz sturdy tortilla chips (about 6–7 cups)
- 4 oz queso fresco, crumbled
- 4 large eggs
- Fresh cilantro, chopped; salt, pepper; lime wedges (optional)
Do This
- 1. Sauté onion in 1 tbsp oil over medium-high heat until softened, 3–4 minutes. Add garlic and cook 30 seconds.
- 2. Add ground beef, season with salt and pepper, and brown, breaking it up, 5–7 minutes.
- 3. Stir in chili powder, cumin, smoked paprika, and oregano; cook 1 minute. Add tomato sauce and broth; simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning.
- 4. Meanwhile, in a separate pan, fry 4 eggs in a little oil or butter to desired doneness; season lightly with salt and pepper.
- 5. Reduce beef-sauce skillet to low. Add tortilla chips and gently fold with a spatula until coated. Cook 2–3 minutes just until chips soften slightly but are not mushy.
- 6. Remove from heat. Top with crumbled queso fresco and chopped cilantro.
- 7. Divide into bowls or serve from the skillet, topping each portion with a fried egg and a squeeze of lime.
Why You’ll Love This Recipe
- All-in-one skillet: saucy tortilla chips, flavorful beef, and a fried egg on top make a complete, comforting meal.
- Weeknight-friendly: uses pantry staples and goes from chopping board to table in under 45 minutes.
- Flexible and forgiving: great with store-bought tortilla chips and easy to customize with your favorite toppings.
- Big flavors: smoky red sauce, savory beef, creamy queso fresco, and bright cilantro in every bite.
Grocery List
- Produce: 1 small white or yellow onion, 3 cloves garlic, small bunch fresh cilantro, 1–2 limes (for serving), 1 avocado (optional), 4–6 radishes (optional), 1 fresh jalapeño or serrano (optional), 2–3 green onions (optional)
- Dairy: 4 oz queso fresco, 2 tbsp butter (for frying eggs, or use oil instead)
- Pantry: 1 lb ground beef, 4 large eggs, 8 oz sturdy tortilla chips, neutral oil (canola, vegetable, or avocado), 1 can (15 oz) tomato sauce, 1 cup low-sodium chicken or beef broth, chili powder, ground cumin, smoked paprika, dried oregano, sugar (optional), kosher salt, black pepper, hot sauce (optional)
Full Ingredients
For the beef and red sauce
- 1 tbsp neutral oil (canola, vegetable, or avocado)
- 1 lb (450 g) ground beef, 85–90% lean
- 1 small white or yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano (Mexican oregano if you have it)
- 1 can (15 oz / 425 g) tomato sauce
- 1 cup low-sodium chicken or beef broth
- 1/2 tsp granulated sugar (optional, to balance acidity)
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
For the chilaquiles
- 8 oz sturdy restaurant-style tortilla chips (about 6–7 cups lightly packed)
For the eggs and toppings
- 4 large eggs
- 1–2 tbsp butter or neutral oil (for frying eggs)
- 4 oz queso fresco, crumbled (about 1 cup loosely packed)
- 1/3 cup fresh cilantro leaves, roughly chopped
- 1 lime, cut into wedges
Optional garnishes
- 1 ripe avocado, sliced or diced
- 4–6 radishes, thinly sliced
- 1 fresh jalapeño or serrano, thinly sliced
- 2–3 green onions, thinly sliced
- Hot sauce, to taste
Step-by-Step Instructions
Step 1: Prep your ingredients and equipment
Gather all ingredients so they are within reach. Finely chop the onion, mince the garlic, and roughly chop the cilantro. Crumble the queso fresco and cut the lime into wedges. If using optional garnishes like avocado, radishes, or jalapeño, prep those as well but save the avocado for last to prevent browning.
Use a large, wide skillet (10–12 inches) with high sides so there is room to fold in the chips. Have a second smaller skillet ready for frying the eggs. Keep the tortilla chips sealed in their bag or covered so they stay crisp until you need them.
Step 2: Brown the beef with onions and garlic
Set the large skillet over medium-high heat and add 1 tbsp neutral oil. When the oil is shimmering, add the chopped onion and a small pinch of salt. Cook, stirring occasionally, until the onion is softened and turning translucent, about 3–4 minutes.
Add the minced garlic and cook for 30 seconds, just until fragrant. Add the ground beef, breaking it up with a spatula. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, stirring and crumbling the meat, until it is no longer pink and has some browned bits, about 5–7 minutes. If there is a lot of excess fat in the pan, carefully spoon off most of it, leaving about 1–2 teaspoons for flavor.
Step 3: Build the smoky red sauce
Sprinkle the chili powder, ground cumin, smoked paprika, and dried oregano over the cooked beef. Stir well and cook the spices for 1 minute to bloom their flavor; the mixture should smell very aromatic.
Pour in the tomato sauce and broth, stirring to combine and scraping up any browned bits from the bottom of the pan. Add the sugar if using, plus another 1/2 tsp kosher salt. Stir and bring the mixture to a gentle simmer over medium heat.
Step 4: Simmer and adjust the seasoning
Let the beef and sauce mixture simmer, uncovered, for 8–10 minutes, stirring occasionally. You want the sauce to thicken slightly so it clings to the chips later, but it should still be saucy and loose, not dry. If it seems too thick, add a splash more broth; if it seems too thin, simmer for a couple more minutes.
Taste and adjust the seasoning: add more salt, pepper, or chili powder to taste. Once you are happy with the flavor, reduce the heat to low to keep the sauce warm while you cook the eggs.
Step 5: Fry the eggs
In a separate small skillet, heat 1–2 tbsp butter or oil over medium heat. When hot and just shimmering, crack in the eggs (cook in batches if needed to avoid crowding). Season lightly with a pinch of salt and pepper.
For sunny-side-up eggs with runny yolks, cook without flipping until the whites are set but the yolks are still soft, about 3–4 minutes. For over-easy or over-medium, gently flip the eggs and cook 30–60 seconds more. Transfer the cooked eggs to a plate and keep them warm (a loose foil tent helps) while you finish the chilaquiles.
Step 6: Fold in the tortilla chips
Make sure the heat under the beef and sauce skillet is on low. Add the tortilla chips to the pan in a few handfuls rather than all at once. Using a wide spatula, gently fold and toss the chips until they are evenly coated in the red sauce and beef mixture.
Cook for just 2–3 minutes, turning gently. The goal is for the chips to soak up some sauce and soften slightly while still keeping some texture. They should be tender at the edges but not completely soggy. As soon as they reach this stage, turn off the heat.
Step 7: Top, garnish, and serve
With the heat off, sprinkle the crumbled queso fresco evenly over the skillet of beef chilaquiles. Scatter the chopped cilantro over the top. If using, add sliced radishes, avocado, jalapeño, or green onions as colorful garnishes.
To serve, either bring the skillet straight to the table or divide the chilaquiles among warm plates or shallow bowls. Top each portion with a fried egg. Finish with a squeeze of fresh lime juice and a few dashes of hot sauce if you like extra heat. Serve immediately while the chips are still pleasantly saucy and the egg yolks are warm and runny.
Pro Tips
- Use sturdy chips: Thin, super-delicate chips can fall apart quickly. Look for thick, restaurant-style tortilla chips so they hold their shape in the sauce.
- Do not overcook the chips: The chips only need a couple of minutes in the sauce. Pull the skillet off the heat as soon as they are just softened; they will continue to soften slightly as they sit.
- Adjust the spice level: The recipe as written is medium-mild. For more heat, add extra chili powder, a pinch of cayenne, or chopped jalapeño. For milder flavor, reduce the chili powder to 1 tbsp and add a bit more smoked paprika.
- Fry eggs to your liking: Runny yolks make a luscious sauce that mingles with the red salsa, but if you prefer set yolks, simply cook the eggs a minute or two longer.
- Serve right away: Chilaquiles are at their best fresh from the pan; the longer they sit, the softer the chips become.
Variations
- Cheesy skillet chilaquiles: In addition to queso fresco, sprinkle 1 cup shredded Monterey Jack or Oaxaca cheese over the skillet right after folding in the chips. Cover the pan for 1–2 minutes on low heat until the cheese melts.
- Black bean chilaquiles (meatless): Skip the ground beef and add 1 can (15 oz) drained and rinsed black beans to the sauce after it simmers. You may want to add an extra 1/4 cup broth to keep the sauce loose.
- Chipotle beef chilaquiles: Stir 1–2 finely chopped chipotle peppers in adobo sauce into the tomato sauce for a smokier, spicier flavor. Reduce or omit the regular chili powder if you prefer.
Storage & Make-Ahead
Chilaquiles are best eaten immediately, but you can prepare components in advance. The beef and red sauce mixture can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat it gently in a skillet over medium heat until hot and loosen with a splash of broth if needed before adding the chips.
Once the chips are mixed in, they will soften quickly. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The texture will be softer, but the flavors are still delicious. Reheat gently in a skillet over low heat, adding a little broth or water to loosen the sauce. Fry fresh eggs just before serving and add a little extra cilantro and queso fresco to brighten things up.
Nutrition (per serving)
Approximate values for 1 of 4 servings (including egg and queso fresco, but not optional garnishes): about 720 calories; 41 g protein; 47 g carbohydrates; 39 g fat; 13 g saturated fat; 4 g fiber; 1,250 mg sodium. These numbers are estimates and will vary based on the brands of tortilla chips, broth, and cheese you use, as well as how much salt you add.
