Use any leftover beef brisket from Rachael's Mexican Brisket and Biscuits for this hearty brunch dish.
Recipe courtesy of Rachael Ray
Episode: Border Bonanza
Black Bean and Beef Chilaquiles with Fried Eggs
Total:
55 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Spice Rub:

Directions

Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, chile peppers and lime wedges.

Spice Rub:

Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

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