Tortilla Chips Breakfast Bake
Yum
Tortilla Chips Breakfast Bake is and easy Mexican breakfast with tortilla chips. It could easily turn into brunch or even week dinner for all crunchy chips dish fans!
We are Mediterranean cuisine oriented people. By saying this, I mean we eat freshly prepared food, locally grown and seasonal. There is a “but” though. We also eat some food that Is not of the healthiest kind. Tortilla chips are one from the list.
However, this tortilla chips recipe has a healthy kick! Besides, avocado slices, tomatoes, and healthy herbs, you may serve any easy healthy salsa verde, sliced bell peppers, tomatoes, extra cheese, or any other vegetable loaded side dish you and your family love.
This tortilla breakfast casserole is arranged on store bought pastry to keep all the ingredients together. Also, once your casserole recipe is cooked you can easily serve it immediately!
I used puff pastry for the base, but you may easily spread any other savory pastry layer or corn tortillas on the bottom. Some sausage mixture or chopped ham will enhance the taste as well!
Why do I keep on suggesting already made, rolled pastry?
The heat is on, and it seems to stay, so we do our best to spend our time away from the stove top or the oven. That’s how this kind of dish becomes a staple and an inspiration to make quick meals loaded with vegetables to bake for any occasion!
Dark chocolate matches amazingly with chili. If you add a bit of unsweetened cocoa or a little bit of dark chocolate, you boost the flavours and make it even more comforting.
The best chocolate for chili is unsweetened baking chocolate. However, another kind of chocolate that works is dark Mexican chocolate or even a dark chocolate bar (if it’s 93% cacao or greater). Milk or semisweet chocolate will be too sweet for this savory dish.
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Tortilla Chips Breakfast Bake
Tortilla Chips Breakfast Bake is and easy Mexican breakfast with tortilla chips. It could easily turn into brunch or even week dinner for all crunchy chips dish fans!
Ingredients
- 1 Store bought puff pastry ( 10 x 16 inches )
- 1 Tbsp sunflower oil
- 1/2 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 ½ cup minced beef
- 1 cup red beans, precooked
- 1 cup sweet corn kernels
- 2 tsp tomato paste
- Dark chocolate to taste
- 2 Tbsp Chili con carne spices mix
- 1 cup semi hard cheese, grated
- Salt to taste
- Tortilla chips to taste
- Avocado slices, fresh cilantro, lime, quartered tomatoes to garnish
Instructions
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Roll out the puff pastry and lay on the sheet pan. If not originally rolled with parchment paper, make sure to lay your pasty on one. Leave aside.
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Pour oil into skillet and add garlic and onion. Cook on medium heat for a minute and add beef. Break it with fork or spatula. Cook until lightly brown.
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Add beans, sweet corn kernels, tomato paste, spices, and salt. Cook and stir and add a bit of dark chocolate to taste. Combine.
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Spread meat mixture over puff pastry leaving ½ inch free on all sides.
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Sprinkle with cheese and overlap and fold the pastry, pressing the overlapping edges together.
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Bake for 15 minutes.
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Garnish with avocado, cilantro, lime, and tomatoes and serve immediately.
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