Betty Crocker Rancheros Casserole Recipes

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BETTY CROCKER RANCHEROS CASSEROLE



Betty Crocker Rancheros Casserole image

This was a really excellent recipe that I got from one of my OLD Betty Crocker magazines. My kids love this and it really is easy (almost effortless), and it is also very filling. I like to season the ground beef with a sprinkling of taco seasoning while it cooks, for more of a Tex-Mex flavor. Good for working Moms who are too tired to cook at the end of the day!

Provided by Stacky5

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (5 1/4 ounce) box betty crocker au gratin potato mix
2 1/4 cups boiling water
1 cup canned corn, drained
2/3 cup milk
1/2 lb lean ground beef, cooked and drained
1 cup shredded taco cheese
1 tablespoon red bell pepper, chopped
1 tablespoon green bell pepper, chopped

Steps:

  • Heat oven to 400°F.
  • Mix potatoes, sauce mix, water, corn and milk in an ungreased 2-quart casserole.
  • Stir in beef and 3/4 cup cheese.
  • Add 1 T each finely chopped red and green bell pepper (optional).
  • Bake uncovered 30-35 minute or until top is golden brown. Sprinkle with remaining cheese.
  • Let stand a few minutes. Serve with tortilla chips and sour cream.
  • Yum!

Nutrition Facts : Calories 284.7, Fat 8.9, SaturatedFat 4.1, Cholesterol 42.5, Sodium 847.4, Carbohydrate 39.6, Fiber 2.7, Sugar 2, Protein 17.3

HUEVOS RANCHEROS CASSEROLE



Huevos Rancheros Casserole image

Cheese, chorizo, chiles and chunky salsa layer into a yummy casserole.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 9h10m

Yield 6

Number Of Ingredients 9

5 corn tortillas (6 inch)
1 1/2 cups finely shredded colby-Monterey Jack cheese blend (6 oz)
1/2 lb smoked cooked chorizo sausage, coarsely chopped
1 can (4.5 oz) Old El Paso™ chopped green chiles
6 eggs
1/2 cup milk
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Place 4 of the tortillas in bottom of sprayed baking dish, overlapping as necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2-inch-wide strips.
  • Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla strips over cheese.
  • In medium bowl, combine eggs, milk, oregano and ground red pepper; beat well. Pour over mixture in baking dish. Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Bake covered casserole for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.

Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 265 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 3 g

EASY HUEVOS RANCHEROS



Easy Huevos Rancheros image

Old El Paso® Favorite Recipe! Ready in minutes, you can serve Spanish-style eggs any time of day.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 6

Number Of Ingredients 4

1 jar (16 oz) Old El Paso™ salsa (any variety)
6 eggs
6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
3/4 cup shredded cheese (3 oz)

Steps:

  • In 10-inch skillet, heat salsa until bubbly. Carefully break eggs into skillet. Cover; simmer over medium-low heat 6 to 7 minutes or until eggs are thoroughly cooked.
  • Meanwhile, warm tortillas as directed on package. To serve, place 1 tortilla on each individual plate; sprinkle with cheese. Spoon 1 egg with salsa onto each tortilla.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 225 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 3 g, TransFat 0 g

HUEVOS RANCHEROS HASH BROWN SKILLET



Huevos Rancheros Hash Brown Skillet image

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

3 tablespoons vegetable oil
1 medium onion, chopped (1 cup)
1 tablespoon chili powder
3/4 teaspoon salt
6 cups frozen shredded hash brown potatoes (from 30-oz bag)
4 eggs
1 cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
1 cup shredded Cheddar cheese (4 oz)
Sour cream, sliced avocado, chopped red onion, cilantro leaves, additional Old El Paso™ Thick 'n Chunky salsa, if desired

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

HUEVOS RANCHEROS CASSEROLE



Huevos Rancheros Casserole image

This is one of those great breakfast casseroles you can prepare the night before and just pop in the oven the next morning.

Provided by Pinay0618

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

5 small corn tortillas
1 1/2 cups finely shredded colby-monterey jack cheese, blend
1/2 lb smoked cooked chorizo sausage, coarsely chopped
1 (4 1/2 ounce) can chopped green chilies
6 eggs
1/2 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
salsa

Steps:

  • Spray 8 inch square baking dish with non-stick cooking spray.
  • Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
  • Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
  • Arrange tortilla strips over cheese.
  • In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
  • Sprinkle with remaining cheese; press lightly into egg mixture.
  • Cover with foil and refrigerate 8 hours or overnight.
  • Heat oven to 350. Bake covered casserole 30 minutes.
  • Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
  • Let stand 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 414.7, Fat 29.2, SaturatedFat 13, Cholesterol 247.3, Sodium 710.6, Carbohydrate 13.2, Fiber 1.6, Sugar 1.6, Protein 24.6

POTATOES RANCHEROS CASSEROLE



Potatoes Rancheros Casserole image

Crunchy tortilla chips, taco-flavored cheese and seasoned ground beef bring the flavors of the Southwest to your table. Do-Ahead Tip: If you're really a planner, consider cooking up several pounds of beef ahead of time and freezing it in resealable plastic bags in 1/2-pound (1-cup) batches. Then you'll have it on hand for yummy dishes like this! Serve With: If your family loves salsa, serve it with this Mexican-style casserole. Variation: Replace taco-seasoned cheese with pizza-seasoned cheese and use crushed crisp breadsticks instead of the tortilla chips. Sprinkle hot casserole with sliced ripe olives, and you have Pizza Potatoes Casserole!

Provided by Recipezaar BCP

Categories     Potato

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 6

1/2 lb lean ground beef
1 (5 ounce) box Betty Crocker au gratin potatoes
2 1/4 cups boiling water
2/3 cup milk
1 cup shredded taco-seasoned cheddar cheese (4 oz) or 1 cup cheddar cheese (4 oz)
1 cup coarsely crushed tortilla chips

Steps:

  • Heat oven to 400ºF.
  • Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese.
  • Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.
  • High Altitude (3500-6500 ft) Increase first bake time to about 35 minutes.

Nutrition Facts : Calories 187.9, Fat 6.8, SaturatedFat 3.2, Cholesterol 34, Sodium 630.1, Carbohydrate 22.2, Fiber 1.1, Protein 12.6

SLOW-COOKER LAYERED HUEVOS RANCHEROS



Slow-Cooker Layered Huevos Rancheros image

Wake up your taste buds with this classic Mexican dish! It's conveniently prepared in a slow cooker and easy to assemble.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h35m

Yield 8

Number Of Ingredients 13

16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
1 can (10 3/4 oz) condensed Fiesta nacho cheese soup
2 tablespoons chopped fresh chives
2/3 cup Old El Paso™ Thick 'n Chunky salsa
4 soft corn tortillas (6 inch), cut into 3/4-inch strips
1 cup pinto beans (from 15-oz can), drained, rinsed
1 cup shredded sharp Cheddar cheese (4 oz)
1/2 cup sour cream
4 medium green onions, sliced (1/4 cup)

Steps:

  • In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.
  • Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture.
  • Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 475 mg, Fat 3, Fiber 3 g, Protein 21 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 1/2 g

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