Taste of Home
Low and Slow Huevos Rancheros
TOTAL TIME: Prep: 25 min. Cook: 3-1/2 hours + standing
YIELD: 10 servings
We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It's a perfect way to serve a breakfast crowd. —Joan Hallford, North Richland Hills, Texas
Ingredients
-
1/2 pound fresh chorizo
-
1/2 cup chopped onion
-
1/2 cup chopped sweet red pepper
-
2 jalapeno peppers, seeded and chopped
-
1 garlic clove, minced
-
3 cups frozen cubed hash brown potatoes, thawed
-
8 large eggs, beaten
-
2 cups shredded Colby-Monterey Jack cheese
-
1 cup salsa
-
4 bacon strips, cooked and crumbled
-
20 flour tortillas (6 inches)
-
Fresh chopped cilantro and additional salsa, optional
Directions
-
1.
In a large skillet, cook chorizo, onion, pepper, jalapenos and garlic, over medium-high heat until cooked through, 6-8 minutes, breaking meat into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next 5 ingredients.
-
2.
Cook, covered, on low until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas, and top with cilantro and additional salsa if desired.
Nutrition Facts
2 tacos: 488 calories, 25g fat (11g saturated fat), 192mg cholesterol, 1028mg sodium, 41g carbohydrate (3g sugars, 4g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC