Nutrition Facts

Serving Size 118 g

(Approx. 12 Servings)

Amount Per Serving

Calories	260	Calories From Fat	140

% Daily Value*

Total Fat 15 g	23%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 30 mg	10%

Sodium 450 mg	19%

Total Carbohydrate 22 g	7%

Dietary Fiber 2 g	8%

Sugars 2 g

Protein	10 g

Vitamin A 6%	•	Iron 6%

Vitamin C 8%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chilaquile Nachos

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Serves

12 People

Ingredients

Recipe makes 12 Servings

2 H-E-B Ready to Cook Beef Brisket Burgers, crumbled

1 bag (11 oz) H-E-B Casa Magnífica Yellow Corn Tortilla Chips

1 jar (11 oz) H-E-B That Salsita Sauce

12 Oz H‑E‑B Black Bean and Corn Pico de Gallo

2 cup(s) Monterey Jack cheese

1 Tbsp serrano peppers, minced

1/2 cup(s) green onions, chopped

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Instructions

Place crumbled burgers in a large oven safe sauté pan. Sauté 10-12 minutes until fully cooked and slightly browned. Transfer beef to a bowl and set aside. Drain excess fat from pan.

In the same pan over medium heat, add chips and salsa and stir fry 3-5 minutes. Add pico de gallo and cook for 1 more minute. Remove from heat.

Spread chilaquiles evenly and top with beef, cheese, serrano peppers and chopped green onions.

Bake 5-8 minutes or until cheese is completely melted. Serve immediately.

Source:

H-E-B