Beef Huevos Rancheros

• 1 hr 15 min
• 6 SERVINGS
• 280 Cal
• 28 g Protein

Ingredients:

• 1 recipe Mexican-Style Beef Sausage
• 1 cup enchilada sauce
• 6 eggs
• 6 corn 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)

Cooking:

1. Preheat oven to 200°F. Wrap tostadas in foil; place in oven for 5 minutes or until warm. Remove from oven; keep warm.
2. 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.
3. 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.
4. 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.