Huevos Rancheros Bake
lb bulk chorizo sausage
red bell pepper, chopped
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
can (4.5 oz) Old El Paso™ chopped green chiles
package (1 oz) Old El Paso™ original taco seasoning mix
can (15 oz) Progresso™ black beans, drained, rinsed
cups shredded Mexican cheese blend (8 oz)
cup crushed Food Should Taste Good™ blue corn tortilla chips
tablespoons chopped fresh cilantro leaves
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch nonstick skillet, cook sausage, bell pepper and onions over medium-high heat 7 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain, and return mixture to skillet. Reduce heat to medium; stir in tomatoes, green chiles and taco seasoning mix. Heat to simmering. Cook 4 to 6 minutes, stirring frequently, until liquid thickens. Remove from heat. Stir in black beans and 1 cup of the cheese; transfer to baking dish.
In medium bowl, beat eggs, milk and salt with whisk until blended. Stir in remaining 1 cup of cheese. Pour evenly over sausage mixture in baking dish.
Bake uncovered 40 to 45 minutes or until eggs are set and knife inserted in center comes out clean. Cool 5 minutes. Top with avocado, chips and cilantro. Serve with lime wedges.
- Food Should Taste Good™ multigrain tortilla chips make a nice (though less colorful) substitute for the blue corn chips.
- Want even more fun topping options? Salsa, sour cream, sliced green onions, sliced pickled jalapeños and sliced radishes all make nice accompaniments to this beautiful bake.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.