Chilaquiles

I tried something new at a local Mexican restaurant a few weeks ago and I fell in love! So much that I crave it every weekend. Every time I eat the dish I think "I could totally make this at home." So I tried making it at home tonight....and I must say it turned out really good! When I searched "chilaquiles" online I found a wide variety of results. Some were dinner dishes, some breakfast. I took three recipes and put them together with my own twist. Here's what I ended up with.

Chilaquiles (pronounced chilla-key-las)

1lb Lean ground beef

2 (14 oz) cans petite diced tomatoes

1 pkg taco seasoning

1/2 teaspoon lawry's seasoning salt

I added the following:

Pinch cinnamon

Pinch chipolte powder

Pinch cummin

1 pkg restaurant style tortilla chips

Mexican melting cheese

Reduced sour cream

Monterey Jack shredded cheese

Preheat oven to 325 degrees. Brown lean ground beef. Drain. Set aside. Pour undrained tomatoes, taco seasoning, lawry's, cinnamon and chili powder into the pan used for browning beef. Simmer ten minutes. Pour meat back into pan and let meat and sauce simmer five minutes. Spoon just enough sauce on bottom of greased casserole dish to barely cover dish. Next layer with chips, meat and sauce mix and Mexican melting cheese. Bake at 325 for 20 minutes. Smear sour cream on top of dish, sprinkle monterey jack cheese on top of sour cream. Return to oven to bake at 325 an additional 10 minutes. Serve with tortilla chips for scooping.