beef huevos rancheros
Got a hankering for a hearty breakfast? Try this traditional Mexican-style recipe with beef sausage, eggs and beans.
- 1 recipe Mexican-Style Beef Sausage (see link to recipe below)
- 1 cup enchilada sauce
- 6 eggs
- 6 cor tostadas (5 to 6 inch tortillas)
- 1 can (16 ounces) reduced-sodium refried beans, warmed
- Shredded Mexican cheese blend, crumbled Cotija cheese, chopped fresh cilantro leaves, dairy sour cream or crema (optional)
- MEXICAN-STYLE BEEF SAUSAGE
- 1 pound Ground Beef
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons dried oregano leaves
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons chile powder
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle chile powder
- Preheat oven to 200°F. Wrap tostadas in foil; place in oven for 5 minutes or until warm. Remove from oven; keep warm.
- Prepare Mexican-Style Beef Sausage. Stir in enchilada sauce; cook 3 to 5 minutes or until mixture reaches 160°F, stirring often. Remove beef mixture from skillet; keep warm.
Cook's Tip: Mexican-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly. For a more mild flavor, use less chipotle powder. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking 1/2-inch crumbles and stirring occasionally.
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
- Wipe same skillet with paper towel. Heat skillet on medium heat until hot. Coat skillet with cooking spray. Break each egg into small cup; add to skillet, one egg at a time. Cook 30 to 60 seconds or until edges turn white; reduce to low heat. Add 2 tablespoons water to skillet; cover and cook 4 to 6 minutes or until desired doneness of eggs are reached.
- Top each tostada with one egg. Divide beef mixture between tostadas; spooning around each egg. Serve with refried beans. Garnish with cheese, cilantro and sour cream, as desired.
Nutrition information per serving: 277 Calories; 106.2 Calories from fat; 11.8g Total Fat (4.3 g Saturated Fat; 0.1 g Trans Fat; 1.7 g Polyunsaturated Fat; 4.5 g Monounsaturated Fat;) 242 mg Cholesterol; 786 mg Sodium; 15 g Total Carbohydrate; 1.2 g Dietary Fiber; 28 g Protein; 4.4 mg Iron; 589 mg Potassium; 4.6 mg Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.4 mg Zinc; 33.9 mcg Selenium; 228 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.