Back to Recipe List
Muffin Tin Chilaquiles with Chipotle Corn Salsa

Muffin Tin Chilaquiles with Chipotle Corn Salsa

15 min
20 - 25 min

2 1/2 pounds lean ground beef (ground fresh in stores daily!)

1/2 cup onion, diced

2 tablespoons Balducci's Organic Olive Oil

2 fresh garlic cloves, chopped

32 ounces tomatillo sauce

1 bag small round tortilla chips (should fit within the diameter of a regular sized muffin tin)

1 cup queso fresco

Chipotle Corn Salsa:

24 ounces frozen corn

3/4 cup onion, diced

2 tablespoons Balducci's Organic Olive Oil

1 1/2 cups red bell pepper, diced

1/4 cup fresh cilantro, chopped

3 whole chipotle peppers in adobo, drained and chopped

1 tablespoon fresh lime juice

1 teaspoon salt


Preheat oven to 400°F.

In a medium saute pan over medium-high heat, heat 2 tablespoons of the olive oil, then add onions and chopped garlic.

Cook for 5 minutes until translucent, then add ground beef and cook until completely browned.

Remove from heat, add the tomatillo sauce, and allow to cool.

Meanwhile, combine corn, onion and olive oil for the salsa, spreading onto a baking sheet.

Cook for 18 minutes, stirring halfway through.

Once the corn is finished cooking, reduce oven temp to 350°F.

While corn is in the oven, assemble the Chilaquiles.

Take a muffin tin sheets (12 muffins total), and coat with cooking spray.

In each muffin tin, place a round tortilla chip, topped with a small amount of the ground beef/tomatillo mixture.

Top with queso fresco and repeat again, ending with queso fresco. (There should be two layers in each muffin tin).

Bake for 20-25 minutes in the 350°F oven.

Then, take the cooled corn and onion mixture, and in a large bowl add the red pepper, cilantro, chipotle peppers, lime juice and salt and combine.

To serve, take a muffin tin chilaquile and place on a plate.

Top with corn salsa and additional queso fresco.