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Beefy Huevos Rancheros

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    6 servings


  • 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


  • 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
1 serving (calculated without toppings): 434 calories, 17g fat (6g saturated fat), 241mg cholesterol, 879mg sodium, 41g carbohydrate (6g sugars, 5g fiber), 29g protein.

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