Beef Chilaquiles

[nverland]

Beef Chilaquiles

What You Need
1 cup fresh cilantro, divided
2 cans (14.5 oz. each) diced tomatoes, undrained
1/4 cup Zesty Italian Dressing
3 roasted Poblano chilies (1/2 lb.), peeled, seeded, deveined
1 onion, sliced, divided
1-1/2lb. Extra-lean ground beef
1 pkg. (5 oz.) Tostada shells, coarsely broken
1cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup Sour Cream
1 small avocado, cut into wedges

Make It

RESERVE 2 Tbsp. cilantro; place remaining cilantro in blender. Add tomatoes, dressing, chiles and half the onions; blend until smooth.

BROWN meat in large nonstick skillet; drain, reserving meat in skillet. Stir in tostada pieces and tomato mixture; cook on medium-low heat 8 min., stirring occasionally. Top with cheese; cover. Cook on low heat 3 min. or until melted.

SERVE topped with sour cream, remaining onions, avocados and reserved cilantro.

Tips
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute 2 canned chipotle peppers in adobo sauce for the roasted fresh Poblano chiles.