Salsa Verde Chilaquiles for a Crowd - The City Skillet

Chilaquiles is something I almost always order if I see it on a menu. As far as savory breakfasts go, this one is top tier. It's like nachos + breakfast lasagna. Layers of chips and cheese and meat and beans, topped with whatever your heart desires. In this case, thinly sliced radishes, sunny side up eggs, avocado, cilantro, and green onions.

The best part about this recipe is that you won't be frying tortillas and you won't be hovering over a stove. This chilaquiles is baked, which makes them perfect for a crowd. They also make great leftovers (just store the toppings separately), so don't feel guilty if you make the entire thing for yourself and save most of it for later, which is what I did for this post.

Salsa Verde Chilaquiles for a Crowd | The City Skillet
Salsa Verde Chilaquiles for a Crowd | The City Skillet
Salsa Verde Chilaquiles for a Crowd | The City Skillet

Salsa Verde Chilaquiles (for a Crowd)


  • Half of a bag of chips
  • 2 cups of salsa verde
  • 1/4 cup chicken or vegetable broth
  • (optional) 1/2 finely chopped jalapeño, for extra spice
  • 1 14oz can of black beans
  • 1/2 lb ground beef
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 cup shredded cheese
  • Toppings
    • 3 eggs
    • Radishes, thinly sliced
    • Cilantro, roughly chopped
    • Green Onions, chopped
    • Avocado, sliced
    • Feta or Cotija cheese, crumbled
    • Jalapeño, sliced


Preheat the oven to 300º.

Drain the beans and rinse under cold water. In a medium sized pan, sauté the ground beef, chili powder, cumin, and paprika over medium-high heat  until browned and cooked through. 

Pour salsa into a sauté pan (a pan with walls) and bring to a simmer over medium heat. Simmer, stirring occasionally for 10-15 minutes, until the sauce gets thicker. Add a splash of chicken broth, about 1/4 cup, to thin it out slightly, and simmer 5 minutes longer. If your salsa is not spicy enough on its own, add half of a finely chopped jalapeño at the beginning of this step.

In a 9"x13" baking dish, add half of the chips. Pour half of the chips, then pour half of the salsa. Repeat with remaining chips and salsa. If you need, push the chips around with a rubber spatula to get them coated in salsa. Top with beans, ground beef, and cheese. 

Bake for 15 minutes, until cheese is melted and bubbling, and contents are heated through. 

While the chilaquiles are baking, fry your eggs. If you don't like sunny side up, feel free to prepare your eggs the way you like them (fried, scrambled, poached). 

Top cooked chilaquiles with all your toppings!