Ramona’S Chilaquiles

• 1/2 pound lean ground beef (90% lean)
• 1/2 pound fresh chorizo or bulk spicy pork sausage
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 4 cups tortilla chips (about 6 ounces)
• 1 cup shredded Monterey Jack cheese
• Chopped fresh cilantro
• Optional toppings: Sour cream, diced avocado and sliced red onion

1. Preheat oven to 350u0b0. In a large skillet, cook and crumble beef and chorizo with onion and garlic over medium heat until beef is no longer pink, 5-7 minutes; drain. Stir in both tomatoes; bring to a boil. In a greased 1-1/2-qt. or 8-in. square baking dish, layer 2 cups chips, half of the meat mixture and 1/2 cup cheese; repeat layers.
2. Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.

ground beef, pork sausage, onion, garlic, tomatoes, tomatoes, tortilla chips, shredded monterey jack cheese, fresh cilantro, toppings

Taken from www.tasteofhome.com/recipes/ramona-s-chilaquiles/ (may not work)