Beefy Huevos Rancheros
This quick, easy and oh-so-tasty recipe works for breakfast, lunch or dinner, and is great served with fruit or salad and some flour tortillas. Guests can top them however they'd like. —Sandra Leonard, Peculiar, Missouri
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 small onion, finely chopped
- 2 cans (14-1/2 ounces each) diced tomatoes
- 1 cup frozen corn
- 1 can (4 ounces) chopped green chiles
- 1/2 teaspoon salt
- 6 large eggs
- 1/4 teaspoon pepper
- 6 tablespoons shredded cheddar cheese
- 6 flour tortillas (8 inches), warmed
- Optional: Reduced-fat sour cream, guacamole, salsa and chopped green onions
Directions
-
1In a large cast-iron or other heavy skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking beef into crumbles. Drain and return to pan.
-
2Drain tomatoes, reserving 1/2 cup liquid. Stir tomatoes, reserved liquid, corn, chiles and salt into beef mixture; bring to a simmer. With back of a spoon, make 6 wells in beef mixture; add an egg to each well. Sprinkle with pepper. Cook, covered, until egg whites are completely set, 5-7 minutes.
-
3Sprinkle with cheese. Serve with tortillas. Add toppings as desired.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
