Make-Ahead Sheet Pan Chilaquiles

Chilaquiles equipped with scrambled eggs, Pre Ground Beef and marinated red onions will give your guests a flavor high. Make this dish 24 hours ahead of time to make serving stress-free.

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PREP: 10 min. ACTIVE: 20 min. PASSIVE: 20 min. DIFFICULTY Easy

50 minutes serves 6-8

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Ingredients:

1 lb Pre 85% Lean Ground Beef
1 bag salted tortilla chips
Sunflower oil
Salt
2 cups enchilada sauce: red or green, separate 1/2 cup
1/2 cup sliced red onion
3 limes juiced

For the morning of:

10 eggs, whisked
2 tbsp milk or heavy cream
1 cup cotija, or shredded cheese
Crema Mexicana or creme fraiche (or sour cream)
1/2 cup cilantro, chopped
Avocado, sliced or roughly chopped

In a large skillet, over medium-high heat cook the ground beef.
When it's almost fully cooked, add 1/2 cup enchilada sauce. Stir and cook for 2-3 minutes more. Set aside.
In a large bowl, toss the tortilla chips with 1 cup of enchilada sauce. Spread chips out onto a parchment-lined baking sheet.
Spoon the meat and remaining sauce around the tortilla chips.
Cover baking sheet with plastic wrap and place in the fridge. This can be made up to 24 hours ahead of time.
Place the sliced onion with a little salt and lime juice in a small bowl. Cover and let sit in the fridge overnight.
To finish: Pull the baking sheet from the fridge and preheat the oven to 425ºF.
Bake for 10 minutes.
Meanwhile, whisk the eggs with a little salt and pepper and milk or cream.
Scramble the eggs in a large skillet while chips are baking.
When the chips are done baking, remove from the oven and top with eggs and all (or some) of the garnishes.