Ground Beef Chilaquiles

Left over Boulder Mountain Nachos

Eggs (2 per serving/plate)

Tortilla chips (Same from nachos)

2 cups Salsa

1 can diced Green Chilis

Black pepper

Sour Cream

  1. Put left over Boulder mountain nachos into covered pan and put on low heat. As it warms, break up nachos with a spatula so it’s even as possible in the pan.

  2. Once reheated and spread evenly in the pan, add salsa. Just enough to add some moisture into mix, and bring everything together into a casserole looking substance. (Roughly 2 cups of salsa)

  3. Raise to medium heat and mix with spatula until even consistency. You want the mixture to be moist but not wet. So cook out the excess water from the added salsa.

  4. In the mean time, cook 2 eggs Over Easy per plates being served...

  5. Once excess water is cooked out... add 1/4 cup of diced Green chilis. Then add two to three handfuls of smashed tortilla chips. Mix throughly in the pan, and then plate and serve quickly, so as the mixed in tortilla chip crumbles keep their crunch. Plate on top of two over East eggs, and serve with a dollop of sour cream.