Chorizo and Eggs Ranchero

Total Time:Prep: 25 min. + cooling Cook: 10 min.

Recipe by Paul Williams, Fort Mohave, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2023

For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona

TEST KITCHEN APPROVED

Chorizo and Eggs Ranchero

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Yield:2 servings
Prep:25 min
Cook:10 min
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Ingredients

  • 2 flour tortillas (8 inches)
  • Cooking spray
  • 3/4 cup refried beans
  • 4 ounces fresh chorizo
  • 4 large eggs, lightly beaten
  • 1/2 cup mild salsa
  • 1/4 cup shredded cheddar cheese
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Directions

  1. 1
    Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 1-1/2-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely.
  2. 2
    Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl.
  3. 3
    In a large nonstick skillet, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes; spoon half in each tortilla bowl. Wipe out skillet. Add eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa, covered, on high until heated through, 1 minute.
  4. 4
    Spoon eggs over beans; top with salsa. Sprinkle with cheese.

Nutrition Facts

1 tortilla bowl: 675 calories, 37g fat (13g saturated fat), 436mg cholesterol, 1728mg sodium, 44g carbohydrate (3g sugars, 5g fiber), 37g protein.
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