Ranchero Beef Pizza Recipes

Steps:

• Heat oven to 400°F.
• Place pizza crust on ungreased cookie sheet. Sprinkle with 1 cup of the cheese. Top with beef and onion. Sprinkle with remaining 2 cups cheese.
• Bake 15 to 20 minutes or until hot.

Steps:

• Heat oven to 400ºF.
• Place pizza crust on ungreased cookie sheet. Sprinkle with 1 cup of the cheese. Top with beef and onion. Sprinkle with remaining cup of cheese.
• Bake about 15 minute or until hot.

Steps:

• For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
• Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
• Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
• Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
• For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
• For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
• Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
• Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

Steps:

• On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
• In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
• In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
• Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.

Steps:

• Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
• Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.

Steps:

• Mix tomatoes, garlic, lime juice, cumin, beans, green onions, jalapeno and cilantro in bowl; set aside.
• Season meat with salt and pepper, if desired. Cook over hot coals (or broil) 3 to 5 minutes per side or until done as desired.
• Slice meat thin and top with tomato mixture.
• Serve over rice and garnish with lime wedges and additional cilantro, if desired. Enjoy!

Steps:

• Ranchero Sauce: In a large skillet, heat oil over medium heat and add onion. Cook 2 minutes, stirring constantly.
• Add garlic and cook 2 minutes more or until onion is translucent. Add tomatoes, chilies, sugar, salt and pepper.
• Simmer until slightly thickened, about 15 minutes, stirring ocassionally. Stir in cilantro.
• Preheat oven to 500. Spread 1 cup Ranchero sauce evenly over pizza. Cover with cooked sausage and sprinkle cheese over top.
• Add onion, red pepper strips and jalapeno peppers (if using) over cheese.
• Bake 15 - 20 minutes.

Steps:

• Mix the first 6 ingredients.
• Salt and pepper to taste.
• Cook on medium high heat.
• Mix cornstarch and water together.
• Add mixture to the pot.
• Cook until thickened.
• Apply to 2 large pizzas.

Steps:

• In a skillet, cook ground beef, onion, garlic, oregano, salt and pepper at medium-high heat, stirring from time to time, 3 to 5 minutes or until beef is no longer pink. Drain any fat. Set aside.
• On a lightly floured surface, lower the dough in a circle of 12 inches of diameter. Put on a greased pizza plate. Spread sauce on the pizza dough. Garnish with beef preparation and sprinkle with cheddar and mozzarella cheeses. Cook on the lowest grill in a preheated oven of 500 F for about 10 minutes or until cheese is bubbling and crust is golden and slighly inflated.