HUEVOS RANCHEROS-ISH BAKE RECIPE BY TASTY
Here's what you need: vegetable oil, corn tortillas, black beans, mexican blend cheese, pico de gallo, eggs, red enchilada sauce, fresh cilantro, cotija cheese, cream mexicana
Provided by Tucker Iida
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat your oven to 375˚F (190˚C)
- In vegetable oil, lightly fry your corn tortillas. Drain on a paper towel.
- In a 9 inch (25cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet.
- Add black beans evenly over tortillas. (Some will fall in-between the tortillas, thats ok!)
- Sprinkle Mexican blend cheese over the black beans.
- Add pico de gallo on top of the cheese.
- Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
- Crack one egg into each well (6 wells for 6 eggs).
- Pour enchilada sauce over everything!
- Bake for 20-25 minutes. Check on it often to make sure your yolks don't overcook!
- Top with your favorite huevos rancheros toppings.
- Enjoy!
Nutrition Facts : Calories 661 calories, Carbohydrate 26 grams, Fat 54 grams, Fiber 6 grams, Protein 18 grams, Sugar 3 grams
HASH BROWN HUEVOS RANCHEROS STACKS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Southwest style hash brown potatoes are cooked in a waffle iron - giving them a nice brown, crisp crust. Then, they're topped with enchilada sauce, an oven poached egg, and fresh pico-de-gallo salsa. A south-of-the-border breakfast in a flash!
Provided by Donna K.
Categories Potato
Time 40m
Yield 6 stacks, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Pour enchilada sauce into a blender. Remove 1/2 cup of the hash browns from bag and place in blender. Blend until very smooth, to thicken up the enchilada sauce. (The sauce will get warm from the heat of the blender.).
- Heat a waffle iron to medium high heat. Brush both top and bottom of waffle iron with a little oil. Scoop a scant 1/2 cup of hash browns, and place in waffle iron. Repeat 5 times, making sure the potatoes are in separate areas. (You may need to cook in batches, depending on the size of your waffle iron.) Close the waffle iron and cook until the hash brown discs are browned and cooked through. Repeat until you have 6 hash brown discs.
- While potatoes are cooking, break the eggs into six muffin tins that have been filled halfway with hot water. (The water is not an ingredient, just a way of cooking the eggs.) Bake for 6 minutes for eggs that have a runny yolk, longer if you desire more cooked yolks.
- To assemble, place a hot hash brown disc on a serving plate. Top with a generous spoonful of enchilada sauce. Top with a poached egg. Sprinkle with 1.4 cup of pico-de-gallo fresh salsa.
Nutrition Facts : Calories 139.9, Fat 9.3, SaturatedFat 2.1, Cholesterol 186, Sodium 685.5, Carbohydrate 6.3, Fiber 1.2, Sugar 4.9, Protein 7.5
HUEVOS RANCHEROS HASH BROWN SKILLET
Crispy hash browns take center stage in this skillet breakfast topped with eggs, salsa and plenty of cheese. Who wouldn't love this tasty take on a favorite Mexican breakfast?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Add chili powder and 1/2 teaspoon of the salt; cook and stir 1 minute.
- Add frozen hash brown potatoes and remaining 2 tablespoons oil to skillet; stir to combine. Spread hash brown mixture evenly in skillet. Cook 8 to 10 minutes or until bottom starts to brown. Using spatula, working in sections, turn hash browns over so browned side is on top. Use large spoon or spatula to make four indentations in hash brown mixture; crack 1 egg into each hole. Sprinkle eggs with remaining 1/4 teaspoon salt.
- Spoon 1 cup salsa around eggs; sprinkle cheese over salsa. Reduce heat to medium-low; cover and cook 10 to 12 minutes or until egg whites and yolks are firm, not runny and cheese is melted.
- Serve with remaining ingredients.
Nutrition Facts : Calories 590, Carbohydrate 70 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 7 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 7 g, TransFat 0 g
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