Loaded Huevos Rancheros With Roasted Poblano Peppers Recipes

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BEEFY HUEVOS RANCHEROS



Beefy Huevos Rancheros image

This recipe is quick and easy, and helps use the eggs from our chickens. It works for breakfast, lunch or dinner, especially served with flour tortillas and fruit or salad. Guests can top them however they like. -Sandra Leonard, Peculiar, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

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 toppings: Reduced-fat sour cream, guacamole, salsa and chopped green onions

Steps:

  • In 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, breaking up beef into crumbles, 6-8 minutes. Drain and return to pan., Drain tomatoes, reserving 1/2 cup liquid. Stir tomatoes, reserved liquid, corn, chiles and salt into beef mixture; bring to a simmer. With the back of a spoon, make six wells in beef mixture; add an egg to each well. Sprinkle with pepper. Cook, covered, until egg whites are completely set, 5-7 minutes., Sprinkle with cheese. Serve with tortillas and toppings as desired.

Nutrition Facts : Calories 434 calories, Fat 17g fat (6g saturated fat), Cholesterol 241mg cholesterol, Sodium 879mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 5g fiber), Protein 29g protein.

CARNITAS HUEVOS RANCHEROS



Carnitas Huevos Rancheros image

When I was in college, I was a church counselor in Colorado and had my first taste of Mexican food. Recently, I've learned to make more authentic dishes, like these pork huevos rancheros. It's one of my favorite recipes to serve for dinner with eggs. —Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 7h35m

Yield 12 servings.

Number Of Ingredients 17

1 boneless pork shoulder butt roast (3 pounds), halved
2 teaspoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 cans (4 ounces each) chopped green chiles
1 cup salsa
1/2 cup minced fresh cilantro
1/2 cup chicken broth
1/2 cup tequila or additional chicken broth
1 can (15 ounces) black beans, rinsed and drained
ASSEMBLY:
12 large eggs
1 jar (16 ounces) salsa
12 flour tortillas (6 inches), warmed and quartered
4 medium ripe avocados, peeled and sliced

Steps:

  • Rub roast with oil, garlic, salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with onion, green chiles, salsa, cilantro, broth and tequila. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast; shred with 2 forks. Discard cooking juices, reserving 1 cup. Return cooking juices and meat to slow cooker. Stir in beans; heat through., Meanwhile, coat a large skillet with cooking spray; place over medium-high heat. Working in batches, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide pork mixture among 12 serving bowls. Top with salsa, eggs, avocados and additional cilantro. Serve with tortillas. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 509 calories, Fat 27g fat (8g saturated fat), Cholesterol 254mg cholesterol, Sodium 858mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 7g fiber), Protein 31g protein.

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